Swiss Chard Tart
The fresh chard and the olive oil in the crust give this rustic tart an earthy, nutty flavor. It has just enough custard to hold the filling together. The pat-in-pan crust makes it easy to put together.
1 3/4 cups unbleached flour
kosher salt
5 tablespoons unsalted butter
1/4 cup plus 2 tablespoons extra-virgin olive oil
1-3 tablespoons ice water
1 large bunch Swiss chard (about 3/4 pound)
1 sprig fresh rosemary
1 large egg yolk
1 onion, finely diced
1 clove garlic, minced
3 large eggs
1/3 cup heavy cream or 1/2 & 1/2
3/4 cup freshly grated Parmesan cheese (about 2 1/2 oz.)
Freshly ground black pepper
Combine the flour and 1/2 teaspoon salt in the bowl of a food processor and pulse a few times to mix them. Add the butter and pulse until the mixture resembles coarse bread crumbs. Pour in 1/4 cup olive oil and pulse a few more times. Add the ice water a little at a time and pulse just until the dough begins to come together. Use your fingers to press i into the base and us the sides of a 10 inch tart pan with a removable base. Wrap loosely in plastic wrap and refrigerate for at least 1 hour.
Clean the chard leaves and remove the stems, reserving them. Trim the ends off the chard stems and discard. Cut the stems into a small dice, about the same size as the onion. Cut the chard leaves in half lengthwise and then into 1 inch wide strips. Strip the rosemary leaves from their stem and coarsely chop them.
Heat the oven to 400 degrees. Remove the crust from the refrigerator. Bake until the crust is golden brown, about 12 minutes. While the crust is baking, mix the egg yolk with a pinch of salt. Remove the crust from the oven and brush with the egg yolk. Bake until the glaze is set, about 2 minutes. Remove the crust from the oven and set aside. Reduce the oven temperature to 375 degrees.
While the crust is baking, heat the remaining 2 tablespoons olive oil in a deep skillet over medium low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add the chard stems and chopped rosemary. Cook, stirring occasionally, for 7 to 10 minutes, until the stems are tender. Add the garlic and cook until fragrant, about 30 seconds. Raise the heat to medium and stir in the chard leaves; season with salt. Cook until the leaves are wilted and soft and any liquid has evaporated, 7 to 10 minutes. Remove the pan from the heat and let cool.
Beat together the eggs and cream and season with salt and pepper. Add the chard mixture and then the grated cheese and mix well. Scrape the filling into the prepared shell. Bake for 35 to 40 minutes, until just set. Let cook for at least 15 minutes before serving. Serve warm or at room temperature.
Recipe from Outstanding in the field, a farm to table cookbook by Jim Denevan
1 3/4 cups unbleached flour
kosher salt
5 tablespoons unsalted butter
1/4 cup plus 2 tablespoons extra-virgin olive oil
1-3 tablespoons ice water
1 large bunch Swiss chard (about 3/4 pound)
1 sprig fresh rosemary
1 large egg yolk
1 onion, finely diced
1 clove garlic, minced
3 large eggs
1/3 cup heavy cream or 1/2 & 1/2
3/4 cup freshly grated Parmesan cheese (about 2 1/2 oz.)
Freshly ground black pepper
Combine the flour and 1/2 teaspoon salt in the bowl of a food processor and pulse a few times to mix them. Add the butter and pulse until the mixture resembles coarse bread crumbs. Pour in 1/4 cup olive oil and pulse a few more times. Add the ice water a little at a time and pulse just until the dough begins to come together. Use your fingers to press i into the base and us the sides of a 10 inch tart pan with a removable base. Wrap loosely in plastic wrap and refrigerate for at least 1 hour.
Clean the chard leaves and remove the stems, reserving them. Trim the ends off the chard stems and discard. Cut the stems into a small dice, about the same size as the onion. Cut the chard leaves in half lengthwise and then into 1 inch wide strips. Strip the rosemary leaves from their stem and coarsely chop them.
Heat the oven to 400 degrees. Remove the crust from the refrigerator. Bake until the crust is golden brown, about 12 minutes. While the crust is baking, mix the egg yolk with a pinch of salt. Remove the crust from the oven and brush with the egg yolk. Bake until the glaze is set, about 2 minutes. Remove the crust from the oven and set aside. Reduce the oven temperature to 375 degrees.
While the crust is baking, heat the remaining 2 tablespoons olive oil in a deep skillet over medium low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add the chard stems and chopped rosemary. Cook, stirring occasionally, for 7 to 10 minutes, until the stems are tender. Add the garlic and cook until fragrant, about 30 seconds. Raise the heat to medium and stir in the chard leaves; season with salt. Cook until the leaves are wilted and soft and any liquid has evaporated, 7 to 10 minutes. Remove the pan from the heat and let cool.
Beat together the eggs and cream and season with salt and pepper. Add the chard mixture and then the grated cheese and mix well. Scrape the filling into the prepared shell. Bake for 35 to 40 minutes, until just set. Let cook for at least 15 minutes before serving. Serve warm or at room temperature.
Recipe from Outstanding in the field, a farm to table cookbook by Jim Denevan
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