Recipe: Low Calorie Pink Chard and Vegetable Tart

Give this chard and veggie tart a go for a filling, yet low calorie treat.

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by Ellie Hooper |
Published on

Preheat the oven to 180°C/350°F/Gas mark 4 and grease and line a 25cm tart dish with non-stick baking paper. Place the aubergine slices on kitchen paper and sprinkle with salt.

After 10 minutes, pat dry with kitchen paper. Season with pepper, drizzle with 1 tablespoon olive oil and place on one side of a large baking sheet. Season the tomatoes with salt, pepper and sugar and arrange them cut-side up on the other side of the sheet. Roast for about 20 minutes, until tender, turning the aubergine slices halfway through. The tomatoes

may take a little longer – you want them to be shrivelled up at the edges.

Meanwhile, slice the chard stalks and roughly chop the radicchio leaves, setting a few whole leaves and sliced stalks aside for garnishing. Heat 1 tablespoon olive oil in a frying

pan over a medium heat, add the chopped leaves and sliced stalks and cook for 7 minutes or until wilted by about half. Add the garlic and balsamic vinegar, season with salt and

pepper, cook for 2 more minutes, then remove from the heat.

Increase the oven temperature to 200°C/400°F/Gas mark 6. Roll out the pastry on a lightly floured work surface to fit the tart dish and brush it with the beaten yolk. Bake for about 13 minutes, until golden and puffed up. Spoon over the chard-radicchio mixture, arrange the roasted aubergine and tomatoes on top, tumble over the reserved radicchio leaves and pink chard stalks and scatter over a few basil leaves. Finish with a drizzle of extra-virgin olive oil and

serve immediately.

Recipes are taken from Nina St Tropez by Nina Parker, published by Weidenfeld & Nicolson, hardback £20, eBook £10.99 is out now. Food photographer is Paul Winch-Furness.

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