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Recipe: pumpkin, rainbow chard and filo tart

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This Pumpkin, rainbow chard and filo tart is a great make-ahead starter for a weeknight dinner, or even to transport with you to a party – it makes the perfect centrepiece for a alfresco dinner table or outdoor picnic.

Tips:

  • No pastry is created equal. For tips on working with filo pastry, check out the back of your pastry packet for instructions, or visit the manufacturer’s website.


Pumpkin, rainbow chard and filo tart

Recipe and Styling

by Khoollect Food editor Frankie Unsworth

Photo by

Lara Messer

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(No Ratings Yet)
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Preparation Time15 MINUTES

Cooking Time45-50 MINUTES

Resting Time MINUTES

Serves8

LevelEasy


ingredients

300g (approx 2 cups) pumpkin flesh (peeled weight)

 

4 stalks rainbow chard

400g (2 cups) crème fraiche

4 free-range eggs

 

Sea salt

 

Black pepper

 

Small bunch chives

 

4 sheets of filo pastry

125g (½ cup) butter

100g (½ cup) Ticklemore (or other goat’s cheese), thinly sliced

Equipment:

22cm (6.5in) pie dish

Recipe and Styling

by Khoollect Food editor Frankie Unsworth

Photo by

Lara Messer

1

Preheat the oven to 200°C/390°F.

2

Peel and deseed the pumpkin and slice the flesh thinly using a mandolin. Set aside.

3

Separate the chard stalks from the leaves. Bring a pan of salted water to the boil and blanch the stalks for 2 minutes until tender. If the stems are particularly thick, halve them lengthways, then chop roughly.

4

Whisk the crème fraiche with the eggs and season well with salt and pepper. Finely chop the chives and stir into the crème fraiche.

5

Remove the filo pastry from its packaging – you’ll need to work quickly so it doesn’t dry out.

6

Melt the butter in a small saucepan. Butter the pie dish with a pastry brush. Place a sheet of filo over the top, overlapping the edges. Brush generously with butter and place another sheet over the top at a 90-degree angle to the other. Repeat with the remaining sheets of filo.

7

Pour some of the crème fraiche mixture into the base, then layer on the slices of pumpkin and some of the cheese. Layer on a little more of the crème fraiche mixture.

8

Arrange the chard on the top and scatter the remaining cheese. Gather the overlapping filo onto the edges of the pie dish, brush with butter and bake for 45- 50 minutes or until the pastry is golden and crisp. Serve warm.

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Preparation Time15 MINUTES

Cooking Time45-50 MINUTES

Resting Time MINUTES

Serves8

LevelEasy


ingredients

300g (approx 2 cups) pumpkin flesh (peeled weight)

 

4 stalks rainbow chard

400g (2 cups) crème fraiche

4 free-range eggs

 

Sea salt

 

Black pepper

 

Small bunch chives

 

4 sheets of filo pastry

125g (½ cup) butter

100g (½ cup) Ticklemore (or other goat’s cheese), thinly sliced

Equipment:

22cm (6.5in) pie dish

Recipe and Styling

by Khoollect Food editor Frankie Unsworth

Photo by

Lara Messer

1

Preheat the oven to 200°C/390°F.

2

Peel and deseed the pumpkin and slice the flesh thinly using a mandolin. Set aside.

3

Separate the chard stalks from the leaves. Bring a pan of salted water to the boil and blanch the stalks for 2 minutes until tender. If the stems are particularly thick, halve them lengthways, then chop roughly.

4

Whisk the crème fraiche with the eggs and season well with salt and pepper. Finely chop the chives and stir into the crème fraiche.

5

Remove the filo pastry from its packaging – you’ll need to work quickly so it doesn’t dry out.

6

Melt the butter in a small saucepan. Butter the pie dish with a pastry brush. Place a sheet of filo over the top, overlapping the edges. Brush generously with butter and place another sheet over the top at a 90-degree angle to the other. Repeat with the remaining sheets of filo.

7

Pour some of the crème fraiche mixture into the base, then layer on the slices of pumpkin and some of the cheese. Layer on a little more of the crème fraiche mixture.

8

Arrange the chard on the top and scatter the remaining cheese. Gather the overlapping filo onto the edges of the pie dish, brush with butter and bake for 45- 50 minutes or until the pastry is golden and crisp. Serve warm.

SHOW MORE
SHOW LESS

This Pumpkin, rainbow chard and filo tart is a great make-ahead starter for a weeknight dinner, or even to transport with you to a party – it makes the perfect centrepiece for a alfresco dinner table or outdoor picnic.

Tips:

  • No pastry is created equal. For tips on working with filo pastry, check out the back of your pastry packet for instructions, or visit the manufacturer’s website.


Pumpkin, rainbow chard and filo tart

1

Preheat the oven to 200°C/390°F.

2

Peel and deseed the pumpkin and slice the flesh thinly using a mandolin. Set aside.

3

Separate the chard stalks from the leaves. Bring a pan of salted water to the boil and blanch the stalks for 2 minutes until tender. If the stems are particularly thick, halve them lengthways, then chop roughly.

4

Whisk the crème fraiche with the eggs and season well with salt and pepper. Finely chop the chives and stir into the crème fraiche.

5

Remove the filo pastry from its packaging – you’ll need to work quickly so it doesn’t dry out.

6

Melt the butter in a small saucepan. Butter the pie dish with a pastry brush. Place a sheet of filo over the top, overlapping the edges. Brush generously with butter and place another sheet over the top at a 90-degree angle to the other. Repeat with the remaining sheets of filo.

7

Pour some of the crème fraiche mixture into the base, then layer on the slices of pumpkin and some of the cheese. Layer on a little more of the crème fraiche mixture.

8

Arrange the chard on the top and scatter the remaining cheese. Gather the overlapping filo onto the edges of the pie dish, brush with butter and bake for 45- 50 minutes or until the pastry is golden and crisp. Serve warm.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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