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Preheat the oven to 200˚C, gas mark 6, and line a large baking tray with baking parchment. Unroll the pastry then roll it out a little wider and lay on the baking tray. With a sharp knife, score a border about 2cm in from the edge, taking care not to cut all the way through. Prick the central area with a fork and glaze the border with the beaten egg. Bake in the oven for 15-20 minutes, until golden and almost cooked.
Meanwhile, put the chard stalks in a large pan of boiling salted water and simmer for 1 minute. Add the leaves and cook for a further 30 seconds, until barely cooked. Drain, refresh in cold water, then drain again. Transfer to a clean tea towel and press out any excess water. Remove the pastry from the oven and flatten the centre with the back of a spoon. Layer the chard, taleggio, frozen peas and asparagus over the centre. Sprinkle over 1 tbsp water, then bake for 20-25 minutes, until the tart is crisp and golden.
Combine the parsley, garlic, oil and parmigiano reggiano; season. Remove the tart from the oven and spoon over the thick parsley oil before serving immediately.
Typical values per serving when made using specific products in recipe
Energy | 2,030kJ/ 489kcals |
|---|---|
Fat | 37g |
Saturated Fat | 16g |
Carbohydrates | 21g |
Sugars | 3.6g |
Fibre | 4.6g |
Protein | 16g |
Salt | 1.5g |
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