Yotam Ottolenghi serves up Swiss chard and herb tart with Corsican cheese on Mediterranean Feast.

Yotam cooked his dish at a hillside kitchen restaurant in a beautiful setting in Corsica.

Yotam says about his recipe: “It is possible to use a wide range of wild, cultivated or supermarket greens in this recipe. Consider nettles, beetroot tops, turnip tops, spinach or watercress. The combination is also up to you.”

The ingredients are: ½ small red onion, thinly sliced, 3 celery stalks and leaves, thinly sliced, 8 large chard leaves, roughly chopped, white stalks discarded, 2 garlic cloves, thinly sliced, 2 tbsp torn mint leaves, 2 tbsp chopped parsley, 2 tsp chopped sage, 2 tbsp olive oil, plus extra for drizzling, 75g feta, crumbled, 50g pecorino, finely grated, 15g pine nuts, lightly toasted, Grated zest of 1 lemon, 350g all-butter puff pastry, 100g brocciu cheese or ricotta, 6 Courgette flowers, cut in half lengthways, 1 egg, lightly beaten and Salt and black pepper.