Swiss Chard, Leek and Goat Cheese Tart
Previously I posted a recipe for a Swiss Chard tart which was good, but this new recipe is fabulous! I found it in the Chicago Tribune and they attribute it to David Leite's Leitesculinaria.com
For the pastry
1 1/2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
12 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
4 to 6 tablespoons ice water
For the filling
3 tablespoons unsalted butter
3/4 pound leeks, white and pale green parts only, rinsed of grit and cut into 1/2-inch pieces
1 pound Swiss chard, stems an leaves washed and roughly chopped, keep stems & leaves separate
3 large eggs
1/3 cup heavy cream
1/8 teaspoon nutmeg
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 tablespoons golden raisins, plumped in boiling water for 10 minutes
3 tablespoons pine nuts
6 ounces fresh goat cheese, crumbled
Note: I used DreamFarm goat cheese which is soft and topped the tart with little blobs of the cheese.
Make the pastry
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended. Add the butter and pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
2. Add the mixture to a bowl and drizzle with 4 tablespoons of water. Thoroughly mix with a fork to form a “shaggy” dough. Squeeze some in your hand. If it doesn’t hold together, add the remaining water one tablespoon at a time. Form into a disc, wrap in plastic, and refrigerate at least 1 hour.
3. Position the oven rack in the lower third of the oven. Preheat the oven to 400°F. On a lightly floured surface, roll out the dough into a 13-inch circle. Ease it into a 10- or 11-inch tart pan, fitting it snugly against the sides and bottom, and trim the excess. Prick the bottom of the tart with a fork and cover with parchment paper. Fill the tart with pie weights or beans and bake for 25 minutes. Remove the weights and parchment and set aside the tart shell.
Make the filling
1. In a large nonstick skillet, melt the butter over medium heat and saute the leeks and Swiss chard stems, covered, until softened, about 8 to 10 minutes, stirring frequently. Uncover, add the chard leaves and allow them to cook down and the excess water to evaporate, about 6 to 8 minutes.
2. In a medium bowl, beat the eggs, cream, nutmeg, salt and pepper. Add the vegetable mixture and toss to coat. Pour the mixture into the pre-baked tart shell, scatter with the raisins and pine nuts, and dot with the goat cheese. Bake until the filling is set and puffy, about 25 minutes. Let cool on a rack for a short time. Tart can be served warm or at room temperature. I preferred it warm.
For the pastry
1 1/2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
12 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
4 to 6 tablespoons ice water
For the filling
3 tablespoons unsalted butter
3/4 pound leeks, white and pale green parts only, rinsed of grit and cut into 1/2-inch pieces
1 pound Swiss chard, stems an leaves washed and roughly chopped, keep stems & leaves separate
3 large eggs
1/3 cup heavy cream
1/8 teaspoon nutmeg
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 tablespoons golden raisins, plumped in boiling water for 10 minutes
3 tablespoons pine nuts
6 ounces fresh goat cheese, crumbled
Note: I used DreamFarm goat cheese which is soft and topped the tart with little blobs of the cheese.
Make the pastry
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended. Add the butter and pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
2. Add the mixture to a bowl and drizzle with 4 tablespoons of water. Thoroughly mix with a fork to form a “shaggy” dough. Squeeze some in your hand. If it doesn’t hold together, add the remaining water one tablespoon at a time. Form into a disc, wrap in plastic, and refrigerate at least 1 hour.
3. Position the oven rack in the lower third of the oven. Preheat the oven to 400°F. On a lightly floured surface, roll out the dough into a 13-inch circle. Ease it into a 10- or 11-inch tart pan, fitting it snugly against the sides and bottom, and trim the excess. Prick the bottom of the tart with a fork and cover with parchment paper. Fill the tart with pie weights or beans and bake for 25 minutes. Remove the weights and parchment and set aside the tart shell.
Make the filling
1. In a large nonstick skillet, melt the butter over medium heat and saute the leeks and Swiss chard stems, covered, until softened, about 8 to 10 minutes, stirring frequently. Uncover, add the chard leaves and allow them to cook down and the excess water to evaporate, about 6 to 8 minutes.
2. In a medium bowl, beat the eggs, cream, nutmeg, salt and pepper. Add the vegetable mixture and toss to coat. Pour the mixture into the pre-baked tart shell, scatter with the raisins and pine nuts, and dot with the goat cheese. Bake until the filling is set and puffy, about 25 minutes. Let cool on a rack for a short time. Tart can be served warm or at room temperature. I preferred it warm.
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