Sourdough tart with rainbow chard and cheddar

Instructions

1. Preheat the oven to 180˚C (fan-forced). Strip the leaves from the rainbow chard, then roughly chop. Finely chop the chard stalks. You should have 2-3 cups shredded chard leaves.
   
2. To make the tart filling, heat the oil in a large frying pan over medium heat. Fry the onion and the chard stalks for 2-3 minutes, or until lightly caramelised. Stir through the shredded chard leaves and cook for a further 2-3 minutes, or until wilted.
   
3. Remove the pan from the heat and transfer the sautéed vegetables to a fine mesh strainer in the sink. Press the vegetables to squeeze out any excess liquid, then transfer the vegetables to a large bowl with the sour cream (reserve a dollop to serve!), cheese and eggs. Season with a generous pinch of salt, pepper and nutmeg, then mix well to combine.
   
4. Halve the sourdough loaf horizontally and scoop out most of the crumb (save for another recipe that needs fresh breadcrumbs!). Fill the sourdough crust with the prepared vegetable filling and bake for 30 minutes, or until the filling is set. Depending on the size of your loaf, you may have excess filling – use the top half of your sourdough to use up the remaining filling if so!
   
5. Remove the sourdough tart with rainbow chard and cheddar from the oven. Allow to stand for 10 minutes, then transfer to a large serving platter. Top with a dollop of reserved sour cream, sprinkle with a pinch of pepper and serve with lemon wedges on the side.