Sign up to our newsletter
Preheat the oven to 180°C/Gas Mark 4. Heat the butter and 1 tbsp oil in a heavy-based frying pan over a medium heat. Add the chard stalks and fry for 5-8 minutes until soft and starting to caramelise.
Add the chard leaves and continue to cook until the leaves have wilted, then remove from the heat.
Line a 20cm tart pan with the pastry and fill with baking beans. Toss the pear slices in 1-2 tsp oil and place on a baking sheet. Bake both in the oven for 15 minutes then remove from the oven. Remove the baking beans from the pastry case and continue to bake for a further 8-10 minutes until the bottom is golden and crisp.
Meanwhile, lightly beat the eggs in a bowl. Season with nutmeg and whisk in the crème fraîche, maple syrup and double cream. Stir in the cheese then pour half the custard mixture into the tart case.
Add half the chard and the rest of the custard and the remaining chard. Top with the roasted pear slices and the walnuts and bake for 28-30 minutes, or until golden and cooked through.
Leave to cool for 20 minutes, then slice and serve.