Sourdough tart with rainbow chard and cheddar

Nervous about baking your own pastry tart shells from scratch? Try using this clever trick of using a sourdough loaf crust instead for a crunchy, but delicious alternative – no blind baking required!

• serves

  4-6

• prep

  30 minutes

• cook

  45 minutes

• difficulty

  Easy

Stream free On Demand

Savoury Tarts

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• ½ small bunch rainbow chard
• 2 tbsp (40 ml) olive oil
• 1 brown onion, finely chopped
• 300 ml sour cream
• 250 g cheddar cheese, roughly grated
• 3 eggs
• Salt and black pepper
• A pinch freshly grated nutmeg
• 1 loaf sourdough
• Lemon wedges, to serve

Resting time: 10 minutes

Instructions

1. Preheat the oven to 180˚C (fan-forced). Strip the leaves from the rainbow chard, then roughly chop. Finely chop the chard stalks. You should have 2-3 cups shredded chard leaves.
   
2. To make the tart filling, heat the oil in a large frying pan over medium heat. Fry the onion and the chard stalks for 2-3 minutes, or until lightly caramelised. Stir through the shredded chard leaves and cook for a further 2-3 minutes, or until wilted.
   
3. Remove the pan from the heat and transfer the sautéed vegetables to a fine mesh strainer in the sink. Press the vegetables to squeeze out any excess liquid, then transfer the vegetables to a large bowl with the sour cream (reserve a dollop to serve!), cheese and eggs. Season with a generous pinch of salt, pepper and nutmeg, then mix well to combine.
   
4. Halve the sourdough loaf horizontally and scoop out most of the crumb (save for another recipe that needs fresh breadcrumbs!). Fill the sourdough crust with the prepared vegetable filling and bake for 30 minutes, or until the filling is set. Depending on the size of your loaf, you may have excess filling – use the top half of your sourdough to use up the remaining filling if so!
   
5. Remove the sourdough tart with rainbow chard and cheddar from the oven. Allow to stand for 10 minutes, then transfer to a large serving platter. Top with a dollop of reserved sour cream, sprinkle with a pinch of pepper and serve with lemon wedges on the side.
   

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Savoury Tarts

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G