Method

• 1.
  For the tart base, place all ingredients and 1/2 cup (125ml) ice-cold water in a food processor and whiz to form a smooth dough, adding a little extra water if the dough is a little crumbly. Roll the dough out on a sheet of plastic wrap to a 10cm x 20cm rectangle.
• 2.
  Cover with a second layer of plastic wrap, seal edges and place in the fridge for 20 minutes to rest. Preheat the oven to 180°C.
• 3.
  While the pastry is resting, cook the chard in batches. Heat one-third olive oil in a large frypan over medium heat. Add one-third chard, leek and garlic, season with salt and saute for 4 minutes or until wilting.
• 4.
  Remove the mixture from the pan and set aside, then repeat with the remaining chard, leek, garlic and oil. Set aside.
• 5.
  Take the pastry from the refrigerator, remove the top layer of plastic wrap and ip it over onto a sheet of baking paper. Wait 5 minutes for the dough to become workable, then, working quickly, roll it out into a rectangle approximately 20cm x 35cm.
• 6.
  Spread the chard and leek mixture over the centre of the tart base, leaving a border of about 6cm from the edges and leaving behind any moisture that may have leached from the wilted chard. Fold over the edges roughly and bake for 50 minutes. Crack over the eggs, return to oven and bake for a further 5 minutes or until the eggwhites have just set.
• 7.
  To serve, top with roe, if using, and accompany with a simple green salad.