Peel the potatoes, slice them wafer-thin
Heat 2 tsp of olive oil on a pan and place the potato slices of the pan, brown on each side till they are really crisp
Chop the red onion fine and cut the spring onion as fine as possible
Roughly cut the mushrooms into chunks
In a small saucepan add 1 tsp of olive oil , when the oil is hot add the chopped red onion & spring onions and when they begin to sweat add in the mushrooms
Cook on a medium flame till the onions turns a nice light brown colour and add in the chilli honey
The heat from the pan will create the perfect environment for the honey to melt just enough to coat the onion and the mushroom and impart a fabulously warming sweet and hot flavour
Place the puff pastry on a baking tray lined with baking parchment
Add the onion and mushroom mixture on the puff pastry
Then add the roughly chopped swiss chard leaves, season with some sea salt
Place the slices of beefsteak tomato on the top
Scoop out the nutty and delicious cheese from the rind with a spoon and scatter it onto the chard and tomato slices
Beat the eggs in a bowl and add some sea salt and red chilli powder as per taste
Whisk the eggs with a fork till they foam so as to aerate them
Pour the egg mixture onto the chard and tomatoes
Pre-heat the oven to 200° C
Place the baking tray into the pre-heated oven
Bake the savoury tart for 35minutes, for the first 15 minutes at 150° C and then at 180° C – 200° C
The egg and cheese mix will cook and release a beautiful aroma which will just rush through when you get the tart out of the oven
Place the crispy potato slices on top and if you wish scatter a few chopped nuts on the top for added crunch