To make the pastry put the flour in a bowl together with the olive oil, cold water and a pinch of salt. mix until combined then knead for a few minutes, rest for 30 minutes. Preheat the oven to 180c. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Use the pastry to line a greased 20-25cm case, making sure the pastry is pushed down into all the corners and that it overhangs at the top (this will stop the pastry shrinking back). Prick all over with a fork to help prevent the pastry puffing up. Put in the oven for 20 minutes until just cooked, allow to cool.

To make the filling: saute the onions in a thick based frying pan with a good glug of olive oil and pinch of salt for 15-20 minutes. Add the garlic and stir, then add the chard leaves. Place a lid on top for three minutes, remove the lid, add half the capers and stir until the chard wilts. Remove from the heat, add the chopped parsley and mint, stir to combine. Blend the tofu, soya milk and turmeric in a blender with a pinch of salt. Stir into the chard mixture then season to taste with lemon zest, nutmeg, salt and pepper.

To finish the tart: preheat the oven to 180c. Fill the cooked tart case with the filling. Toss the chopped rainbow chard stalks in a little olive oil with the remaining capers, then sprinkle over the top of the tart. Place in the oven for 20 minutes or until it slightly browns on top. Serve hot or cold with seasonal salads.

This recipe was first published in Vegetarian Living March issue 2018