Puff pastry tart with Swiss chard, marrow, brie and Parma ham.
Easy to make and bake puff pastry tart, savoury ham and cheese and fresh healthy vegetables. Substitute marrow with courgette, spring garlic with wild garlic (ramsons) or just ordinary garlic, Parma ham with any other ham if you wish.
- 1 sheet puff pastry
- 1/2 marrow (8 slices)
- 5-6 Swiss chard leaves (depending on size, 250g)
- 2 springs spring garlic (optional, use one clove finely chopped if not available)
- 7 slices Parma ham
- 100g cheese (sliced or grated, I used brie)
- 100g vegetable spread, thick passata or red pepper paste
- 1 spoon of butter
- 25ml olive oil
Heat the olive oil in a pan and fry on a high heat the marrow slices until they get some colour on both sided and soften a bit. Keep aside.
In the same pan, melt the butter and soften the stalks and the thicker part of the Swiss chard leaves, sliced, together with the garlic, for 5 minutes. Add the rest of the chopped leaves and cook again for 5 minutes. Leave to cool.
Lay the puff pastry sheet on a flat surface. Using a small knife, cut around the edge, at about 1 inch distance, a groove, half way into the thickness of the pastry. Now using a fork prick the middle all over. This will stop the middle from raising too much, making a shallow “pit” in which you can place the veg.
Mine didn’t grow as much as I wanted. I did make a mistake when I got the pastry, it was light. Not light as in calories, light as in…it puffs up less. Get the good one instead.
Bake on grease proof paper in a tray, at 200C for about 10-15 miuntes. Once it’s puffed up, take it out and while still hot, remove the center, using a small knife if needed.
Now for the filling. First layer is thin slices of Parma ham or prosciutto. Then place the fried marrow slices and top with the vegetable spread (sometimes available in the shops, I have my homemade one – recipe here), or tomato passata, even red pepper paste.
Spread over the Swiss chard and the cheese, sliced or grated over. Season with salt and pepper to taste. Bake for another 5 minutes or until everything is piping hot. Lastly, some more ham over the top, and for ganish I’ve used wild garlic flowers, or ramson flowers.