Method

• 1.
  Preheat oven to 180°C. Place pastry shell in its pan on a baking tray and set aside.
• 2.
  Thoroughly wash the ruby chard or silverbeet, then shake off excess water and slice it thinly (including the stalks).
• 3.
  Melt the butter in a very large frypan over medium-low heat. Cook the spring onion, stirring regularly, for 5 minutes. Add the ruby chard and cook, stirring occasionally, for 5 minutes or so, until it’s wilted but the leaves are still deep green. (If there is liquid in the base of the pan, briefly increase the heat to boil it off.) Turn off the heat and set it aside.

• 4.
  Whisk the eggs to break them up, then whisk in the milk, cream, and a little salt, pepper and nutmeg. (Check how salty the cheese is before you salt the mixture, as you may not need any extra.)
• 5.
  Spread the chard mixture evenly over the base of the tart shell. Sprinkle the grated cheeses evenly over the top. Give the egg mixture another quick whisk in case it’s settled a bit, then drizzle it over the cheese. Scatter the almonds on top (or you can put them under the cheese layer for a surprise crunch).
• 6.
  Bake the tart for 35-40 minutes until it’s deep golden and lightly set. To check, insert the tip of a fine knife into the centre and gently press the cut open. The filling should be softly set, with no liquid running into the cut. Remove the tart from the oven and leave it to cool and settle for at least 10 minutes before serving. Then, just slip off the outer ring of the pan and gently slide the tart onto a serving plate. Cut into wedges and serve.