This is the tender Ruby chard that I had picked up from the Pillars of Hercules early this week. The deep red blood like veins are really striking.
Recently, fellow blogger Alessandra commented on my blog about the taste of Swiss chard. I have to be honest and had not thought there was much difference in the taste from one chard to another, but actually the more I thought about it, I convinced myself there really was. I find the ruby chard flavour a bit earthy, almost like beetroot. The green variety like spinach, the silverline (white) chard a little like celery and the canary yellow - oh I can't remember.
Anyway, I decided to roll and shape the puff pastry into the shape of a heart. No romantic reasons behind - good job - after all who wants to cut a whole heart into pieces?! Certainly not me, my days of breaking hearts is well over. I have only one heart to hold close.
Ruby Chard Heart Tart
250g puff pastry, rolled out and cut into a heart shape if you so wish
100g - 150g ruby chard, cooked for 3 minutes in boiling water then drained and spread onto the pastry. Sprinkle with 75g - 100g feta cheese, crumbled. Season with pepper and bake in oven gas mark 6 for 25- 30 minutes.