A few weeks ago a colleague in the office stopped me and asked why I always make my own lunch. This turned into a conversation about how we (as in my husband and I) cook from scratch 99.5% of the time we eat at home, and rarely eat out midweek. Said colleague eats a home cooked meal maybe once a week.
In a similar vein, I had a week at work before our holiday where I was just super busy. Working late, but also several evening events. It meant that I didn’t eat at home for 6 nights in a row, and it definitely had a poor impact on my mental health. I was grumpy, I wasn’t sleeping, and I wasn’t finding the time to switch off. I was also spotty, headachey and with a bad stomach due to too much pub food.
Basically, cooking from scratch is 100% necessary for me to function both mentally and physically.
And this recipe actually really sums that up – making it made me so happy! Taking some beautifully fresh veggies and fancy-ish cheese, then a fairly quick throw together and let then oven take care of it. The result is comforting, but also so full of veg. It feels light, particularly when eating with the herb salsa, but it’s more than filling enough to have without anything else. A definite favourite, making the most of some of this season’s finest British produce.
Inspired by a Waitrose recipe, the finished version of mine was a tad messy but just as delicious!
Recipe (serves 2 for dinner with a side salad)
- ½ pack puff pastry (we used half of a 320g pack, ready rolled)
- 1 tbsp milk, for brushing
- 150g Swiss chard, stalks and leaves separated
- 75g taleggio cheese, rind removed, sliced
- 50g frozen peas
- 150g asparagus, woody ends removed
- For the salsa: ½ small pack parsley, 1 garlic clove, 2 tbsp olive oil, 2 tbsp grated parmesan
Unroll the pastry, lay on a baking tray and, using a sharp knife, score a border about 1cm 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 milk. Bake in the oven for 10-15 minutes whilst you prep the veg.
Boil the chard stalks for 1 minute, then add the leaves before draining immediately and rinsing in cold water. Dry on a piece of kitchen towel to ensure excess water is removed. Once the pastry is ready, layer the chard, taleggio, frozen peas and asparagus over the centre. Sprinkle over 1 tbsp water, brush a little more milk around the edges, then bake for 15-20 minutes, until the tart is crisp and golden.
To make the salsa, finely chop the parsley leaves and crush the garlic clove. Mix with the olive oil and grated parmesan. Serve the tart drizzled with the salsa, and alongside a simple side salad for some extra greens. It also goes perfectly with a glass of chilled white!
What makes you love cooking?