120g Grated Leerdammer
30g fresh breadcrumbs
30g unsalted butter
120g double cream
2 cloves garlic, cracked
6 slices Westphalian ham or pancetta
450g Swiss chard, washed and drained
Freshly grated nutmeg
Shortcrust pastry for lining 6 tart tins
Sea salt and cracked black pepper
Preheat oven to 200°C.
Line the flan dish with shortcrust pastry and blind bake.
Melt half of the butter and pour onto the breadcrumbs and allow them to absorb the butter.
Bring the cream to a simmer and season with salt and pepper. Simmer until the cream is reduced and thickened by half. Remove from the heat and add the garlic and fresh nutmeg to infuse.
Quickly fry the ham or pancetta until crisp then allow to cool before crumbling in your hands. Add this to the breadcrumbs. Finally mix in the cheese.
Use the same pan to sauté the Swiss chard with the last of the butter until softened and lightly coloured at the edges. Start with the tougher stems then follow with the leaves. Place the cooked chard into the pastry cases and strain the infused cream over the top.
Sprinkle with the buttered ham and crumbled Leerdammer and bake for 25 minutes; until golden brown and bubbling. Allow to cool slightly before serving.
To prepare the chard remove the thick stems and slice, then shred the leaves into 4-5 cm ribbons.