Recipe: Pink chard and vegetable tart

 
Recipe: Pink chard and vegetable tart

Tarte à la bette à cardes roses et aux légumes (pink chard and vegetable tart)

We bring you a stunning summer recipe from Nina Parker, author of Nina St Tropez – her new cookbook, offering a sun-drenched selection of Mediterranean delights.

Of this recipe, Nina says: “I’m constantly thinking up new ways to enjoy aubergines and tomatoes together, and on one outing to the market at La Garde-Freinet I stumbled upon some gorgeous fuchsia-pink chard. The bitterness of the chard and radicchio rosso perfectly complements the sweet tomatoes.”

Serves 4

1 aubergine, sliced into 1cm discs
150g cherry tomatoes, halved
2 tbsp olive oil
pinch sugar
5-6 leaves pink chard (or use ordinary chard)
1 small radicchio rosso (or use red endive or chicory), leaves separated
2 cloves garlic, diced
2 tbsp balsamic vinegar
250g fresh or frozen puff pastry (thawed if frozen)
flour, for dusting
1 free-range medium egg yolk, lightly beaten
fresh basil leaves, to serve
1 tbsp extra-virgin olive oil
sea salt and black pepper

Method

✽ Preheat the oven to 180°C/350°F/Gas mark 4 and grease and line a 25cm tart dish with non-stick baking paper. Place the aubergine slices on kitchen paper and sprinkle with salt.

✽ After 10 minutes, pat the aubergine
 slices dry with kitchen paper. Season
 with pepper, drizzle with 1 tablespoon
 olive oil and place on one side of a large baking sheet. Season the tomatoes with 
salt, pepper and sugar and arrange them cut-side up on the other side of the sheet. Roast for about 20 minutes, until tender, turning the aubergine slices halfway through. The tomatoes may take a little longer – you want them to be shrivelled
 up at the edges.

✽ Meanwhile, slice the chard stalks and roughly chop the radicchio leaves, setting a few whole leaves and sliced stalks aside for garnishing. Heat 1 tablespoon olive oil in a frying pan over a medium heat, add
the chopped leaves and sliced stalks and cook for 7 minutes or until wilted by about half. Add the garlic and balsamic vinegar, season with salt and pepper, cook for 2 
more minutes, then remove from the heat.

Nina St Tropez by Nina Parker jacket image✽ Increase the oven temperature to 200°C/400°F/Gas mark 6. Roll out the
 pastry on a lightly floured work surface 
to fit the tart dish and brush it with the beaten yolk. Bake for about 13 minutes, until golden and puffed up. Spoon over
the chard-radicchio mixture, arrange the roasted aubergine and tomatoes on top, tumble over the reserved radicchio leaves and pink chard stalks, and scatter over a 
few basil leaves. Finish with a drizzle of extra-virgin olive oil and serve immediately.

Nina St Tropez by Nina Parker is published by Weidenfeld & Nicolson, RRP £20 (hardback) / £10.99 (eBook). Further information: www.ninafood.com

Read more…

More main dish ideas

Summer staple: seasonal courgette recipes

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With a BA in French and History of Art from the University of Bristol, Florence spent a year living in Paris, studying Art History at the Sorbonne and working in publishing. She travels regularly back to France for both work and pleasure. Florence's passion for France revolves around its gastronomy, art and pleasure-seeking lifestyle, and the rebellious streak found only in a nation constantly looking for an excuse to go on strike!

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