For the chard tart, defrost the puff pastry, superimpose the sheets and roll them out. Line the bottom and sides of a water-rinsed tart springform pan (260 mm) with it.
Wash the chard, blanch in salted water for 2 minutes, rinse briefly in cold water in a colander and then cut into strips.
Layer cooked ham cut into strips alternately with the vegetables in the pastry-lined tart springform pan. Mix grated cheese with spices, eggs, whipped cream and soy sauce and pour over the top.
Bake the chard tart at 170-190° Celsius in a convection oven on the middle shelf for about 40 minutes until golden brown.
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