Ingredients

For pastry

170g

organic plain flour

Pinch

of Fleur de Sel

100g

butter

1gg

yolk

Very cold water

For the filling

1tbsp

olive oil

1tbsp

unsalted butter

large sweet onion, thinly sliced

225ml

shredded ruby Swiss chard

225ml

thinly sliced mushrooms

Steenbergs Organic natural sea salt

Organic Indian black peppercorns, coarsely ground

110ml

chopped apple

2tbsp

plain flour

1/2 tsp

ground organic nutmeg

large free range eggs

225ml

shredded Jarlsberg

110ml

semi skimmed milk

Method

Sift the flour with the Fleur de Sel. Rub in the butter until the mixture looks like breadcrumbs. Mix the yolk with 30ml water and add to the mixture. Mix to a firm dough, first with a knife and finally with one hand. You may need to add a little more water, but the mixture should not be too damp. Chill, wrapped for 30 minutes in fridge.
Roll out rich shortcrust pastry and line a 20cm flan ring. Leave in refrigerator to relax for 30 minutes. Preheat the oven to 180°C.
Heat the oil and butter in a large frying pan over medium heat. Reduce the heat to medium-low and sauté the onion until caramelised, for about 15 minutes. Add the Swiss chard, mushrooms, sea salt and black pepper. Increase the heat to medium and cook, stirring often, for about 7 minutes until the mushrooms and chard are soft.
Combine the apple, flour and nutmeg in a bowl and toss to coat the apples. Mix together the eggs, cheese and milk in a separate bowl and whisk until the ingredients are well blended. Fold in the apple mixture. Spoon in the chard mixture into the pie crust, then pour over the egg mixture.
Bake for 35 to 45 minutes until the top is lightly browned. Cool slightly before serving.