This is real trivia but very annoying trivia - fluff from trees in the air. There's a type of tree called London Plane Tree. As it's name suggests, this tree is planted everywhere on the streets and in the parks in London. They are about 20-30 metres tall and very elegant. Apparently they are very resistant to pollution and disease.
That's all very well, but they are actually very messy trees. Their barks are quite flaky, and they come off in large chunks and fall on the streets regardless of the season. What's more annoying, particularly for us cyclists, is that they produce some sort of fluff. There are spiky balls of about an inch dangling from their branches and these balls burst open at this time of the year.
These fuzz balls are full of minute golden fluff, and millions of this fluff is flying in the wind like snow everywhere in London at the moment. When we cycle through the streets this fluff gets into your mouth, your nose, and your eyes. It sticks to your shirts, your hair, and everywhere.
I'm rather unattractive with sore red eyes and runny nose today. I'm not one of those cool cyclists with masks and tight clothes, but I might at least wear a mask now and replace my cycle sunglasses with my ski goggles...
Ingredients (for 24cm tart tin):
(for the pastry)
160g plain flour
80g cold butter
an inch chunk of Parmesan cheese, grated
(for the filling)
250g or thereabouts Swiss chard (or spinach)
300ml crème fraîche
200g Comté cheese (or Gruyère cheese), grated
3 eggs
Preheat oven to 200C.
Make the pastry as shown here, mixing Parmesan cheese with butter and flour. Lay the pastry in the tin and keep it in the fridge.
Cook the Swiss chard in salted boiling water for a minute, drain, rinse under cold water, squeeze excess liquid, and chop into 3cm length.
Mix crème fraîche, Comté cheese, and eggs in a large bowl. Season with salt and pepper and add the Swiss chard. Mix everything well.
Take the pastry out of the fridge and pour in the cream mixture. Bake in the oven for about 30-40 minutes.