| crust |
Pour filling into crust. Bake in moderate oven 50 minutes or until set and beginning to colour. Rest 15 minutes before serving. |
| 2 teaspoons dry yeast |
|
dissolve |
Knead gently. Place in oiled bowl, wrap lightly, leave to rise in a warm place 1 hour or until doubled in bulk. |
Gently knead. Roll out, and line deep 25cm-diameter tart tin. Rest a few minutes. |
| 1/2 cup warm water |
| 1/4 teaspoon sugar |
|
mix in, sit until bubbling |
| 1 egg |
beat |
|
beat in |
| 1/4 cup olive oil |
|
| 1 cup wholewheat flour |
sift |
|
stir yeast into flour |
| 1 cup plain flour |
| 3/4 teaspoon salt |
| filling |
| 450g chard |
wash chard |
leaves |
blanche leaves in boiling salted water 1 minute, then immediately chill to prevent further cooking |
|
toss |
| stems |
slice thinly |
|
cook 5 minutes |
| 2 tablespoons olive oil |
|
| 1 medium onion |
chop finely |
| 1kg courgette |
cut into small dice |
|
cook 10 minutes |
| 3 cloves garlic |
mince |
|
cook 1–2 minutes |
| 1 teaspoon fresh thyme |
chop |
| 1 teaspoon fresh rosemary |
| 50g gruyere cheese |
grate |
|
mix in |
| 3 eggs |
beat |