Trim the pastry either in line with the top of the tin, or with the top of the filling. Serve about 10 minutes out of the oven rather than piping hot.`Lulu's Provencal Table' (HarperCollins pounds 25) by Richard Olney is available from Books for Cooks 0171-229 1992. Having used the M40 motorway out of London for too many more years than I care to remember, I have always longed to take the sign that says "Southall" when just sitting there in endless exhaust. Sprinkle over the grated Parmesan and bake for 30-35 minutes. Add these leaves to the onion and garlic and cook for 10 minutes, seasoning well.Whisk the eggs and cream in a large bowl, add the chard mixture, stir well, then pour into the tart case. Drain and refresh in cold water, squeeze out thoroughly and chop.

Heat the olive oil in a largish saucepan and sweat the onion and garlic over a low heat for 10-15 minutes until slippery and soft, stirring occasionally, then add the sorrel and cook until it turns a dull khaki.Add the chard and spinach leaves to the boiling water, bring back to the boil and cook for two minutes. Bake for 25 minutes until lightly golden, then remove foil and beans.While the pastry is baking, bring a large pan of salted water to the boil. Roll the pastry 1/8"/0.25cm thick on a lightly floured surface and line a 10"/25.5cm x 2"/5cm tart tin so the pastry hangs over the sides. Weight with foil and baking beans (dried pulses will do), so the sides are well- secured. If you are going to serve the tart cold, then halve the number of eggs for a creamier set.9oz/250g puff pastry4 tbsp extra virgin olive oil1 large onion, peeled, halved and sliced1 head of garlic, peeled and sliced8oz/225g sorrel, ribs removed, and sliced1lb/450g Swiss chard, leaf part only8oz/225g spinachsea salt, black pepper4 medium eggs10fl oz/275ml double cream3 tbsp freshly grated ParmesanPreheat the oven to 180c (fan oven)/190 (electric oven)/375f/Gas 5.

Just before serving add the remaining 2 tablespoons of olive oil and the chopped parsley and chives, and adjust seasoning, I usually scatter over a few flakes of Maldon sea salt.Swiss Chard and Sorrel Tart, serves 6Under threat of having to carry my own luggage I agreed to take just one cookery book, Lulu's Provencal Table, by Richard Olney, a recipe from which forms the basis of this tart. Bring to a simmer, cover with a saucepan lid and braise for 20 minutes. If much liquid remains at the end, cook uncovered until the vegetables are sitting in a thickened sauce.Remove to a bowl and cool. Pour over the wine, 5 fl oz/150ml of water or so that the hearts are three quarters covered, and the lemon juice. Add the bay leaves and thyme, 1 teaspoon of salt and some black pepper, and cover with a circle of baking parchment.