Inspired by Tartelette's Swiss chard, Goat cheese Proscuitto Tart, this eggetarian version has vegan goat cheese, swiss chard and grape tomatoes with a generous dose of chervil.
Took the easy way out and used a store-bough puff pastry sheet instead of a home-made base. But it was still good...
Puff Pastry Sheet
2 tablespoons olive oil
1 medium onion thinly sliced
1 bunch Swiss chard washed, dried and torn into bits
12-14 grape tomatoes
3 eggs, slightly beaten
2/3 cup whole milk
salt and pepper
pinch of freshly grated nutmeg
4 to 6 oz crumbled goat cheese
a few sprigs of chervil
Preheat the oven to 350F and position a rack in the middle. Heat the oil in a large pan over medium high heat and cook the onion until translucent, add the Swiss chard and cooked until wilted. Remove from the pan and set aside to cool.
In a large bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Layer the onion and Swiss chard at the bottom of the crust and slowly pour the egg mixture over it. Top with slices of grape tomatoes and crumbled goat cheese.
Bake for about 30-40 minutes or until the tart starts getting golden brown and the custard is cooked. Spinkle with freshly chopped chervil.