Steps
- Rub 125g of soft salted butter into 500g of all-purpose flour, 11g of instant yeast, and 10g of salt. Add 2 eggs and 125ml of whole milk.
- Knead for 10 minutes, until smooth. Cover and rest for 30 minutes.
- Grate 400g of mature cheddar and leave at room temperature. Brown 75g of salted butter over low heat, then cool.
- Mix the cheese and cooled butter with 1 egg, 1 egg yolk, ½ teaspoon of white pepper, and 1 pinch of salt.
- Stir in 35g of chopped Swiss chard leaves, 25g of finely chopped shallots, and 20g of chopped parsley. Preheat the oven to 410°F / 210°C.
- Grease and flour 4 tart pans, each 8in / 20cm across the top, 7in / 18cm at the base, and 1in / 2.5cm deep.
- Deflate and quarter the dough. Roll very thinly, line the pans, trim, and prick the bases. Divide the filling among them.
- Bake on the lowest shelf for 20 minutes, until the crust is golden. Rest for 5 minutes before removing from the pans.