Chard and parmesan tart with oat and carrot crust

For this recipe, you will need a 24cm diameter flan tin


  • For the crust
  • 100g grated carrots
  • 100g rolled oats
  • 100g butter
  • 100g wholemeal flour
  • 1 tsp baking powder
  • pinch salt

For the filling:

  • small bunch of chard with stems chopped separately
  • 2 chopped onions
  • 2 crushed garlic cloves
  • 2 large eggs- beaten
  • parmesan cheese to taste
  • 50 ml milk
  • sprig of parsley – finely chopped
  • salt and pepper


Mix the carrots, oats and butter. In a separate bowl mix the flour, baking powder and salt. Add to carrot mix. Combine to form a dough. Press it into your tin and chill in fridge for ½ hour minimum. Then bake in a hot oven, 200C/gas 6 for 15 minutes. Add some olive oil to a pan and saute onions slowly till they start to caramelise. Add garlic and then the chard. Remove from heat when chard starts to wilt. Combine the chard mixture, eggs, milk and parmesan and salt and pepper in a bowl, then pour into the tart crust and bake for a further 20 minutes at 180C.

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