For the pastry
300g/10oz plain flour
200g/7oz cold unsalted butter
A pinch of salt
For the topping
1 bunch of Swiss chard, stalks removed and blanched for 2 minutes
12 small black olives, such as Ligurian or Niçoise
Sea salt and freshly ground black pepper
1 dried chilli, crumbled
80ml/3fl oz extra-virgin olive oil
Preheat the oven to 180C/350F/Gas4. Then start by making the pastry. Sieve the flour into a bowl and grate in the cold butter. Work together slightly with your hands, make a well in the centre, break in the egg and add the salt. Work the egg into the flour in a circular motion until a dough is formed.
Remove from the bowl and knead for a minute or so on a floured surface. Wrap the pastry in clingfilm and chill in the fridge for half an hour. Then roll out the dough into an oblong shape, place on a baking tray and prick the base with a fork. Return to the fridge for another 30 minutes then remove from the fridge and blind-bake for 20 minutes.
Next, remove from the oven and scatter the cooked chard, olives and a little salt and pepper. Crumble over the chilli. Drizzle over some of the olive oil and return to the oven for a further 20 minutes until the pastry is golden. Remove the tart from the oven, allow to cool slightly and spoon over the mascarpone, drizzle with a little more olive oil, cut into slices and serve.Reuse content