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Swiss chard tarte flambée
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 540
  • Fat about 37g
  • Carbohydrates about 35g
  • Protein about 16g
This is needed
This is needed for 4 people
Pesto
  • 400 g colourful swiss chard (e.g. ProSpecieRara)
  • 1 garlic clove
  • 2 tbsp hazelnuts, coarsely chopped, toasted
  • 50 g Appenzeller cheese, finely grated
  • 0.25 tsp salt
  • 0.5 dl olive oil
Stems
  • salted water, boiling
Tarte flambée
  • 100 g double cream cheese plain
  • 1 rolled tarte flambée dough (approx. 24 x 33 cm)
  • 80 g diced bacon
To prebake
  • 0.25 tsp salt
  • 1 tbsp olive oil
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And that's how it's done
And that's how it's done
Pesto
Cut off the chard leaves (approx. 150 g), set aside the stems. Puree the leaves, garlic, cheese, nuts and oil in a food processor, season with salt.
Stems
Cut the reserved stems into pieces approx. 3 cm long, blanch in boiling salted water for approx. 2 mins. Remove, refresh in ice-cold water, drain and dab dry.
Tarte flambée
Roll out the dough and place on a tray along with the baking paper. Spread the cream cheese over the dough. Top with the diced bacon and two-thirds of the pesto.
To prebake
Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove, mix the chard stems with the oil and salt, arrange on top.
Return to the oven
Bake for approx. 10 mins. Serve the tarte flambée with the rest of the pesto.