Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4–6
Dietary
Vegetarian
By Anna JonesFrom Saturday Kitchen
Ingredients
- 200g/7oz tahini
- 3 tbsp extra virgin olive oil
- 1 tsp ground cumin
- ½ unwaxed lemon, juice only
- 7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped
- 4 tbsp olive oil
- 1–2 large onions (about 200g/7oz), finely chopped
- 2 large bunches Swiss chard, green, rainbow or a mixture, stalks and leaves separated (roughly 400g/14oz stalks and 400g/14oz leaves), stalks finely chopped
- 1 tsp sea salt
- 2 tbsp white sesame seeds, toasted, to garnish
Method
Place the tahini, extra virgin olive oil, cumin, lemon juice and 1 finely chopped garlic clove in a blender with a good pinch of sea salt and 150ml/5fl oz cold water. Blend to a smooth, airy sauce. Set aside.
Heat the olive oil in a very large saucepan over a medium heat and add the crushed garlic and onions. Fry for about 8 minutes. Add the chard stalks and sea salt and continue frying for another 10–12 minutes or until the stalks are very soft.
Add the remaining finely chopped garlic and the chard leaves. You may need to add the leaves in batches and allow them to wilt before adding the next batch. Increase the heat to high, mix well, cover the pan and cook for about 2 minutes until the greens are wilted.
Remove from the heat and mix in the tahini sauce. Sprinkle with the sesame seeds and serve with the lemon, green chilli and cheddar tart. .
As soon as the pastry comes out of the oven, press down on the middle of the pastry base (which will have puffed up a little). It should have a nice risen border around the outside. Turn the oven up to 220C/200C Fan/Gas 7.
Scatter the cheese evenly over the pastry base, followed by the onion, chilli and the dressed lemon slices. Return to the oven for 15 minutes and bake until the pastry is deep golden and the cheese is bubbling.
To make a herb salad, put the parsley, coriander and mint in a small bowl with the juice from the remaining quarter of a lemon and the remaining olive oil. Season with salt and pepper, then toss to dress the leaves.
To serve, remove the tart from the oven and leave to cool for a few minutes before serving with the herb salad.