Chard & feta tart with pomegranate, chillies and zaatar

Name: Chard & feta tart with pomegranate, chillies and zaatar
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 320 g sheet ready-rolled all butter puff pastry; 1 medium free range egg, beaten, to glaze; 200 g packs Swiss chard; 50 g unsalted butter; 200 g tub No.1 Strained Natural Greek Yogurt, at room temperature; 1 clove garlic, crushed; 75 g feta, crumbled; 3 sprigs dill, fronds roughly chopped; 3 tbsp pomegranate seeds; Ottolenghi Aleppo & Other Chillies, for sprinkling, to taste; Zaatar, for sprinkling, to taste

A beautiful zingy dish for lunch or a simple supper, this would also be a pretty buffet addition.

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Vegetarian

Serves4
CourseLunch
Prepare20 mins
Cook30 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

320g sheet ready-rolled all butter puff pastry
1 medium free range egg, beaten, to glaze
2 x 200g packs Swiss chard
50g unsalted butter
200g tub No.1 Strained Natural Greek Yogurt, at room temperature
1 clove garlic, crushed
75g feta, crumbled
3 sprigs dill, fronds roughly chopped
3 tbsp pomegranate seeds
Ottolenghi Aleppo & Other Chillies, for sprinkling, to taste
Zaatar, for sprinkling, to taste

Preheat the oven to 200°C, gas mark 6. Unroll the pastry onto a flat baking sheet and, using the tip of a sharp knife, score a border around 1cm from the edges. Prick the middle all over with a fork, then glaze with the beaten egg and bake for 20 minutes. If the centre puffs up, use a fish slice to press it back down carefully, leaving the border intact.
Meanwhile, prepare the chard. Finely chop the stalks, tear the leaves and keep separate. Rinse and drain both. Melt the butter in a large frying pan over a medium-high heat and, when sizzling, add the chard stalks. Season with salt, then fry, stirring, for 4-5 minutes until softened. Add the leaves, turn the heat up and cook for 2-3 minutes until everything is wilted.
In a small bowl, mix the Greek yogurt with the garlic and set aside.
To assemble, spread the yogurt mix all over the middle of the tart, then arrange the chard on top. Scatter with the feta, dill, pomegranate seeds, chillies and zaatar to taste, then serve, drizzled with clear honey and with a green salad alongside, if liked.

Typical values per serving when made using specific products in recipe