Pork and Green Leaf Tartlet
ready in 2 h. 40 min.
- For the filling
- 3 eggs
- 1 cup Crème fraiche
- 1 cup milk
- ⅔ cup Roquefort (well-mashed with a fork)
- 1 ¼ cups Emmentaler cheese (grated)
- 1 Tbsp Oil
- 1 small Eggplant (diced)
- 4 cups Chard leaf (sliced into strips, reserving some for garnish)
- 1 onion (finely chopped)
- 4 rashers Bacon (streaky, American)
Boil the potatoes in salted water for around 30 minutes then drain and allow the steam to evaporate. Press through a potato ricer while still hot.
Mix the yeast with 100 ml lukewarm water until smooth. Add to the potato mixture together with the flour, nutmeg and a little salt and knead to a smooth dough. Cover and leave in a warm place for 30 minutes to rise.
Whisk the eggs with the crème fraîche and add the milk. Stir in the Roquefort and Emmental and season with salt and ground black pepper.
Grease a springform tin with butter and coat with flour. Line the tin with the dough, first using your fists to press the dough into the tin then using your fingertips to spread it out. Finally form a lip 3-4 cm high and leave to prove for a while longer.
Heat 1 tbsp oil in a pan and fry the vegetables. Drain off the juices and tip the vegetables onto the dough. Spread the Roquefort mixture evenly over the vegetables on the base of the tart. Scatter over the Gouda and top with the bacon.
Put the tin in a cold oven set to 200°C (180°C in a fan oven), 400°F, gas 6 and bake for 35-40 minutes. Cover the surface with aluminium foil if it starts to brown too much.
Serve the finished tart garnished with the reserved chard.