Tartelette aux Bettes for lunch: pink chard of course


The pink storks of the chard screamed my name at the market so they came home with me and i made a savoury tartelette for lunch as a trial for a brunch i am hosting soon. It is so yummy and small but filling even for a lunch on the go.

and yes i never make my own crusts, i buy them. Go on ‘ve a try, it’s easy.

short crust or pie crust (shop bought or home made if you ve)
3 chard storks and leaves cleaned and cut
1/2 onion sliced finely
1 egg
20 gr of grated gruyere cheese
2 brigs of thyme
silicon cake pan 12 cm diameter


1. layer the crust into the pie pan and pre bake for 8 minutes at 180C preheated oven.

2. sweat the onions and chard in some olive oil till soft, season well with salt and pepper. Mix in a bowl the egg, cheese, thyme and cooked chard.

3. add the mixture to the pre baked pie crust, and pile it on. Bake for 25 minutes at 180C preheated oven.


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