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🍽️ Crispy Chard and Beetroot Tarts

706 kcal · 30 min · 4 servings

Ingredients

• 90 g Butter (+ 5 g for greasing the quiche molds)
• 100 g spelt wholemeal flour
• 100 g spelt flour Type 630
• 10 g spelt flour Type 630 (for working)
• 0.5 tsp baking powder
• 2 eggs
• 400 g chard (1 large plant)
• 1 onion
• 0.5 tbsp olive oil
• salt
• pepper
• 150 g feta (from sheep's milk; 45 % fat in dry matter)
• 200 g sour cream (24 % fat)
• 200 g cooking cream (10 % fat)
• 20 g salad (1 handful; chard, garden cress, lamb's lettuce or radicchio)
• 20 g chopped almonds (2 tbsp)

Instructions

1. 1. Cut the cold butter into small cubes.
2. 2. Place the butter cubes in a bowl along with the flour, baking powder, one egg, and four tablespoons of cold water.
3. 3. Process the ingredients using the dough hooks of a hand mixer or your hands until you have a smooth dough.
4. 4. Cover the dough and let it rest in a cool place for 30 minutes.
5. 5. Wash the chard and remove the tough stems.
6. 6. Roughly chop the chard.
7. 7. Peel the onion and dice it finely.
8. 8. Heat some oil in a frying pan.
9. 9. Sauté the onions over medium heat until they become translucent.
10. 10. Add the chopped chard and sauté it together with the onions for one to two minutes.
11. 11. Remove the pan from the heat.
12. 12. Season the mixture with salt and pepper.
13. 13. Grease the quiche molds.
14. 14. Divide the dough into four equal portions.
15. 15. Work on a floured surface.
16. 16. Roll out each dough portion slightly larger than the respective molds.
17. 17. Place the dough into the molds.
18. 18. Press the dough up the sides slightly to form a crust edge.
19. 19. Prick the dough bases multiple times with a fork.
20. 20. Place baking paper on the bases.
21. 21. Distribute dried beans on the baking paper.
22. 22. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
23. 23. Bake the bases in the preheated oven for 10 minutes.
24. 24. Remove the quiche bases from the oven.
25. 25. Remove the baking paper along with the dried beans.
26. 26. Let the bases cool down for 10 minutes.
27. 27. Crumble the feta cheese into small pieces.
28. 28. Whisk the remaining egg with sour cream and cream.
29. 29. Add half of the feta to the egg and cream mixture.
30. 30. Season the liquid with salt and pepper.
31. 31. Distribute the sautéed chard over the cooled bases.
32. 32. Pour the egg and cream mixture over the chard.
33. 33. Sprinkle the remaining feta over the quiches.
34. 34. Continue baking the quiches for 20 to 25 minutes.
35. 35. Wash the salad and spin it dry.
36. 36. Sprinkle the finished quiches with almonds.
37. 37. Decorate the tarts with the fresh salad.

Nutrition per serving

• kcal: 706
• Protein: 22 g · Fett/Fat: 52 g · Carbs: 40 g