Rainbow chard gratin

Method

1. Preheat the oven to 200C/gas 6. Strip the chard leaves from their stalks.
Bring a large pan of water to the boil and plunge the leaves into it. Count to ten then remove with a slotted spoon and plunge the leaves into iced water briefly. Drain and squeeze dry then roughly chop and put them into a bowl.

2. Chop the stalks roughly. Blanch them in the same pan of boiling water for 3 minutes. Drain thoroughly and tip them into the bowl with the leaves. Season with pepper.

2. Cut the bacon into thin strips and fry gently for 5-10 minutes. Remove and mix into the chard stalks and leaves along with the grated gruyère. Set aside.

3. Lightly oil a 23cm fluted flan tin. Roll out the pastry and use it to line the tin. Cover with the chard, bacon and gruyère mixture. Sprinkle the grated parmesan on top and drizzle over a little olive oil. Place on a baking tray and bake for 20-25 minutes until the pastry is cooked and the top is nicely browned.