Comté cheese and chard tart

Name: Comté cheese and chard tart
Total time: 35 min
Yield: 8 servings
Cuisine: French
Ingredients: 200 g plain flour; 100 g unsalted butter; 0.3 g sea salt; 1 pc egg; 1 tbsp water; 30 g unsalted butter; 200 g Swiss chard; 60 ml water; 2 pc eggs; 100 ml whole milk; 100 ml whipping cream; 0.1 g nutmeg; 200 g Comté cheese

A simple, no-prebake pastry tart filled with tender Swiss chard and a creamy egg-and-milk custard with grated Comté cheese.

35 min 378 kcal/serving serves 8

378kcal12gprotein22gcarbs28gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🌾plain flour

🧈unsalted butter

🧂sea salt

🥚egg

💧water

🧈unsalted butter

🥬Swiss chard

💧water

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.