Mix flour and baking powder. Combine all the ingredients and allow to rest for 30 minutes. Then spread the (rolled) pastry evenly to line the pan of choice.
Filling
Drain and crumble the herder’s cheese. Finely chop the onions and garlic. Sauté them in rapeseed oil until soft; add the chard (first the stems, then the leaves).
Season with salt, pepper and nutmeg. Add a little lemon juice and allow to cool.
Mix the sour cream with the eggs; season well with salt, pepper and nutmeg.
Grate the manchego. Cut the cherry tomatoes into halves.
Mix the chard with the herder’s cheese and the almond slivers and spread evenly on the pastry base.
Pour the egg mixture on top and then lightly press the cherry tomatoes into the filling with the cut surfaces facing upwards.
Bake in the oven at 160°C for approx. 40 minutes.Then sprinkle the manchego over the top and bake for a further 10 minutes for a grantiné finish. Garnish with rocket leaves.