The last couple of weeks have been a different kind of busy. Of a morning I’m usually on auto pilot, trying to get the boys into the car before the baby starts to crack it because she’s ready for her morning nap. It goes something like this… ‘are you eating your breakfast?’, ‘have you finished your breakfast?’, ‘alright, get dressed please’, ‘Leo, are you listening?’, ‘who’s brushing their teeth?’, ‘shoes on and into the car please’, ‘wait, toilet first…’
As someone who likes to be on time, I’m always quite pleased that I managed to get both boys to different kinders on time. What I’m never pleased about is the rush to get there. I drop the boys off feeling like all I’ve done for the past hour is push them out the door (which is exactly what I’ve done!).
So the last 2 weeks while my 4 year old has been on a break, life has been busy in a different way. While I’ve had to divide my attention between 3 little people, I haven’t had to start each day in a hurry and it’s made all the difference. There is something very relaxing about starting the day slowly. Cooking pancakes and staying in your pj’s, reading book after book after book (after book!) knowing that you’ve got no where to be, watching your kids play while you sit down to a cup of coffee.. this is how everyday should start…
So while I’ve been busy making pancakes, reading books and playing with my kids, I haven’t spent much time coming up with new dinner ideas, let alone prepping and photographing them. This morning it was just me and the baby, so I made this tart in an effort to cook up the beautiful rainbow chard I bought earlier in the week, before it wilted. I had a lovely relaxing morning in the kitchen and the tart was delicious. Win, win.
Rainbow chard tart with goats cheese and parmesan
1 leek, white part only, finely sliced
2 cloves of garlic, finely chopped
1/2 bunch of rainbow chard, finely sliced (including stems)
A handful of baby spinach, chopped
1 x quantity of shortcrust pastry, I followed a Jamie Oliver recipe
200g ham, diced (optional)
1/2 cup parmesan cheese, grated
A couple of cubes of goats cheese
4 egg yolks
300g creme fraiche
1/2 tsp nutmeg
Salt and pepper
Preheat oven to 180 degrees celcius. Heat olive oil in a large fry pan over medium heat. Add leek and garlic and saute gently until soft. Add rainbow chard and baby spinach and cook slowly until the greens have wilted. This will take about 10 minutes.
Meanwhile, roll your pastry out and place in a greased pie/tart dish. Sprinkle the ham over the top and then add the cooked greens. I didn’t blind bake the pastry tart – because I forgot! But you could do that first. I quite like the result without blind baking… nice soft pastry. Sprinkle over the goats cheese and parmesan.
Whisk together the eggs, egg yolks, creme fraiche, milk and nutmeg. Season well with salt and pepper. Pour mixture into the pastry case.
Put tart in your preheated oven and cook for 40 minutes or until firm and golden on top.