Ever been told to eat your greens? Now you can eat your pinks, yellows and reds too with this stunning Rainbow Chard Tart.
Our friends Sean and Tammy are the most knowledgeable, green-fingered gardeners! Tammy, who lives across the road from us, kindly offered me some of her rainbow chard plants earlier this year. I’d grown some of these before and so I was really pleased – chard grows very easily, looks gorgeous and makes a versatile alternative to spinach. Oh, and Tammy is also responsible for the success of this dish in another way. Halfway through cooking the filling, I realised that I’d run out of cornflour. Good neighbours are such a blessing! And this is what my little plants have turned into… I’m in awe of nature’s palette, aren’t these leaves stunning?
Rainbow Chard and Smoked Tofu Tart
While I was harvesting the chard I also grabbed a bundle of spinach leaves and some parsley from the garden for this recipe. The tofu I’m using here is my absolute favourite. It’s by a German company called Taifun and it’s so good that I could (and occasionally do!) eat it straight from the packet. It has added sesame seeds and almond pieces as well as a lovely, dense texture.
For the filling: 1 onion, finely chopped olive oil 2 cloves garlic, crushed 200g chard and spinach leaves, finely sliced (remove the tougher stalks) 100g smoked tofu 2 tbsp finely chopped parsley salt and pepper 1-2 tbsp lemon juice vegetable bouillon powder 150ml oat cream (or soya) 2 heaped tsp of cornflour, mixed to a smooth paste with a little water And also 1 pack of ready-rolled shortcrust pastry (or your finest home-made pastry) Line a tart tin with the pastry and set aside. Sauté the onion gently in olive oil until translucent. Add the crushed garlic, sliced greens, and smoked tofu. Cover your pan and let the greens wilt. Season with fresh parsley, salt and pepper, a little crumbled stock powder and lemon juice. Start with 1 tbsp of lemon juice and add a little more to taste – I like this quite tangy but go with your tastebuds. When the chard is soft, add the cream and cornflour. Stir until the sauce begins to thicken and adjust the seasoning to taste. Set aside to cool down while the oven preheats. Spoon the filling in the prepared pastry case. I had enough to fill a 20cm tart tin and a smaller heart shaped tin as well. Bake at 200˚C for about 25-30 minutes.
I’d love to submit this recipe to the Second Virtual Vegan Linky Potluck, Meatless on Monday and Fiesta Friday #24 this week. Have you ever grown chard before? I’m sure to need plenty of inspiration this year as it’s already growing abundantly. Who’s got any good recipe ideas?