The truth is, that I am not a fan of Swiss chard at all, unless it comes in a form of a puree, but eating sauteed leaves, brrr, that is not my cup of tea. The same with spinach, I do not like cooked spinach, but fresh baby spinach in a salad is indeed awesome, or a spinach sabayon or a cream, but no leaves please. Once in a while I like to give these vegetables a new chance in their "leaf form". This time I couldn't get home without this beautiful bunch of red Swiss chard from my greengrocer, and I decided to give it another go in a form of a quiche.
(pastry recipe adapted from Michel Roux)
250 g flour
150 g soft butter, cut into pieces
1 teaspoon salt
1 pinch of sugar
1 tablespoon cold milk
350-400 g mangold
1 garlic clove
2 egg yolks
250 ml double cream
Put the flour in a large bowl and add the butter, salt, sugar and egg into the middle. Rub these ingredients togehter with your fingertips. Then rub the butter mixture into the flour until it resembles coarse breadcrums. Add the milk and knead a dough as fast as possible. Chill dough for an hour. The pastry can be kept in the fridge for a week or frozen for 3 months. Preheat the oven to 180°C. Roll out pastry about 2 mm thick and line a tart form and . Line the base of the pastry with baking parchment and then fill it with baking beans and blind bake for 15 minutes. Remove the beans and parchment and return to the oven for another 5 minutes to cook the base. Let it cool. For the filling melt butter and sautee chopped garlic together with the sliced mangold stems for about 5-7 minutes,then add chopped mangold leaves and sautee for another 3 minutes. Season and let it cool. Whisk together the egg yolks, the egg and the double cream, season and pour it over the mangold, that it is already in the tart shell. Sprinkle with almond and cubed feta cheese and backe for 30-35 minutes.