Adding polenta to short pastry, be it sweet or savoury, makes the “biting” experience more exciting. Serve with something fresh and sharp, such as a radish and lettuce salad dressed with lemon and garlic vinaigrette. Serves six to eight.
For the pastry
170g plain flour, plus extra to dust
60g quick-cook polenta
20g finely grated parmesan
140g unsalted butter, fridge-cold and cut into cubes
50ml water
A pinch of salt
For the filling
200g comté, chopped into small cubes
150ml crème fraîche
150ml single cream
3 eggs
2 tsp nigella seeds
¾ tsp each salt and ground white pepper
200g chopped Swiss chard, cooked for a few minutes in olive oil (or spinach, washed, wilted and drained)
- In a food processor, work all the pastry ingredients except the water to fine crumbs, add the water and mix until it starts coming together – if it’s still very crumbly and dry, add a tiny splash of water and pulse again.
- Tip out on to a work surface lightly dusted with flour, and work until the pastry comes together. Gently roll it out into a roughly 5mm thick round disc.
- Lifting the pastry with a palette knife, turn it around as you roll, then use a rolling pin to lay it in a deep, 24cm fluted tin.
- Cut off any excess hanging over the edges and use the offcuts to patch up any gaps. Chill in the freezer for 10 minutes.
- Heat the oven to 180C/350F/gas mark
- Place a circle of greaseproof paper on top of the pastry case, fill with baking beans and bake for 20 minutes, until just golden.
- Remove the paper and beans, and bake for another 10 minutes, or until the pastry is cooked through. Remove from the oven and reduce the temperature to 150C/300F/gas mark 2.
- While the pastry is cooking, mix together all the filling ingredients except the chard, then pour into the cooked tart case and dot with spoonfuls of chard.
- Bake for 30 minutes, or until the tart is just set and golden.
- Leave to cool for 10 minutes, remove from the tin and serve warm or at room temperature.
