Greens and cheese tart

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This tart of greens, herbs and cheese has the kind of hearty, practical appeal that never really goes out of fashion. It reads as medieval in origin, but on the plate it feels like the ancestor of a very good rustic quiche.

Serves: 6 people

Preparation time: 40 min

Ingredients

• Chard, chopped – 2 cups
• Parsley, chopped – 1 cup
• Spinach, chopped – 3 to 4 cups
• Fennel fronds or a small fennel sprig, chopped – 1 small handful
• Swiss cheese, grated – 1 cup
• Parmesan, grated – 1/2 cup
• Eggs – 2
• Mixed spice powder – 1 tsp
• Pie crust – 1 shell

Method

1. Preheat the oven to 190°C.
2. Wash the greens well and chop them finely.
3. Sauté the greens and herbs briefly until they wilt, then drain off as much excess moisture as possible. This step matters, because wet greens can make the tart soggy.
4. Let the vegetables cool slightly.
5. Mix them with both cheeses, the eggs and the spice powder.
6. Spoon the filling into the pastry shell and level the top.
7. Bake for about 30 minutes, until the filling is set and the crust is cooked.
8. Rest for 10 minutes before serving so the slices hold together better.