tomato and chard pie

You can afford to be cavalier with the ingredients: I used most of a drained can of chopped tomatoes, and a whole bunch of chard minus its leaves and the stalkiest bits.


350 g chard, shredded
350 g tomatoes, peeled and chopped
2 tablepsoons olive oil
1 clove garlic, crushed
1 onion, peeled and chopped
4 tablespoons chopped fresh parsley
1 teaspoon dried sage
2 eggs, beaten
115 g cheddar cheese, grated
Shortcrust pastry for your flan dish

Preheat the oven to 220°C/ 425°F/ Gas Mark 7. Line a 20 cm/ 8 inch flan dish with pastry and bake blind for 3-4 minutes. Reduce the heat to 200°C/ 400°F/ Gas Mark 6. Heat the oil in a pan and sauté the onions and garlic. Add the tomatoes, chard, herbs and seasoning and simmer the mixture for another 5 minutes. Pour this into the pie dish when ready. Place the beaten eggs over the sauté mixture, top with the grated cheese and bake for 15 minutes. Serve hot.

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posted by niles on 28 Jan 07 - 6473 views

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