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RAINBOW CHARD AND SPINACH TART
Ingredients For the flaky pastry 225g flour 160g frozen butter Pinch of salt 10 tbsp ice-cold water
For the filling 1kg rainbow chard , washed 200g baby spinach , washed 250ml double cream 3 eggs , beaten 150g mature cheddar 3 tbsp olive oil Salt and pepper to taste
Method Make the pastry by mixing the flour , salt and 100g of coarsely grated butter in a food processor at high speed . Add the rest of the butter and , using the pulse setting , mix until some small lumps of butter are left .
Gradually add the water ,
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still pulsing . Transfer the dough to a lightly floured surface and , with cold hands , knead into a ball . Refrigerate the pastry for one hour . Preheat oven to 180 ° C .
Grease a 10-inch tart dish and roll the dough to a 3mm thickness so it overhangs the dish slightly . Blind bake pastry for 20 minutes and then for a further 5 minutes uncovered .
For the filling , chop the chard into 3cm pieces . Heat oil in a pan , add chard , season and braise with a lid on for about 7 minutes . Add the spinach and braise for 2 more minutes . Remove from the heat and drain well .
In a bowl , add cream , eggs , seasoning and ¾ of the cheese and mix well . Add the vegetables . Pour the mix into the pastry case and top with the remaining cheese . Bake for about 20 minutes . Once ready , remove from oven and allow to cool for 10 minutes .
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BRAISED RHUBARB CHEESECAKE
Ingredients For the base 250g oat biscuits 100g melted coconut oil or butter 4 tbsp coconut palm sugar or standard sugar
For the filling 900g rhubarb , washed 200g clear agave syrup or castor sugar , split into two 300ml water 600g soft cheese 250ml double cream 30g matcha tea powder to decorate ( optional )
Method In a food processor , blitz the biscuits with the sugar and the melted coconut oil or butter . Line a 10-inch tart dish with greaseproof paper and add the biscuit mix . With a spoon , level out , pressing hard to compact the base . Refrigerate for 30 minutes . Cut the rhubarb into 2cm
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pieces and lay them in a baking dish . Add the water and cover the rhubarb with baking paper . If your oven is fan-assisted , place a couple of metal spoons on the paper to prevent it from blowing away . Bake in the oven for 10 to 15 minutes at 200 ° C .
Strain the liquid and , being careful not to squash the fruit , set aside to cool . Once the rhubarb is cold , add 100g of syrup or sugar and mix carefully . Put cream cheese , double cream and the rest of the agave or sugar into a bowl and whisk until well mixed and the filling is firm . Take the base out of fridge and spread with a third of the fruit before spreading the filling evenly on top with a spatula .
Refrigerate for 3 to 4 hours . Serve with the rest of the braised rhubarb . For simple decoration , use a sieve to sprinkle matcha tea powder over the cheesecake .
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