Best 2 Leek And Swiss Chard Tart Recipes

**Indulge in a Culinary Symphony of Leeks and Swiss Chard Tart: A Journey Through Three Unique Recipes**

Embark on a culinary adventure with our trio of delectable leek and Swiss chard tart recipes, each offering a distinct flavor profile that will tantalize your taste buds.

For those seeking a classic experience, our traditional leek and Swiss chard tart is a timeless masterpiece. This savory delight features a flaky, buttery crust encasing a generous filling of tender leeks, earthy Swiss chard, and a hint of aromatic herbs.

If you prefer a vegan option, our vegan leek and Swiss chard tart is a delightful alternative. This plant-based tart boasts a crispy, whole-wheat crust filled with a flavorful combination of sautéed leeks, Swiss chard, creamy vegan cheese, and a touch of Dijon mustard.

For a sophisticated twist, our leek, Swiss chard, and goat cheese tart is an elegant choice. This gourmet tart features a flaky puff pastry crust filled with a medley of caramelized leeks, wilted Swiss chard, creamy goat cheese, and a drizzle of honey.

Regardless of your dietary preferences, these three leek and Swiss chard tart recipes guarantee a satisfying and unforgettable culinary experience. So, gather your ingredients, preheat your oven, and let's embark on this delectable journey together!

Let's cook with our recipes!

LEEK AND SWISS CHARD TART

Leek and Swiss Chard Tart image

Categories Dairy Egg Vegetable Breakfast Brunch Bake Vegetarian Dinner Lunch Leek Fall Chard Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

Steps:

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

LEEK AND SWISS CHARD TART

Leek and Swiss Chard Tart image

Beet greens, collard greens, or even kale are good substitutes for Swiss chard.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes one 9-inch tart; serves 10

Number Of Ingredients 12

Ingredients

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2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, thinly sliced and rinsed well (4 to 5 cups)
1/4 cup dry white wine
1 bunch Swiss chard, stems and ribs discarded, leaves shredded (4 cups)
1 tablespoon unsalted butter
2 tablespoons all-purpose flour, plus more for surface
1/3 cup whole milk, warmed
2 tablespoons Dijon mustard
1 large egg, lightly beaten
Coarse salt and freshly ground pepper
1 cup grated Gruyere cheese

Steps:

Turn out pate brisee onto a lightly floured surface. Roll dough into a 13-inch round, about 1/8 inch thick. Press dough into bottom and up sides of a 10-inch springform pan with a removable bottom. Using a paring knife, trim dough to form 1 1/2- to 2-inch-high sides. Transfer to refrigerator, and chill for 30 minutes.
Preheat oven to 375 degrees. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until pale gold, about 15 minutes. Transfer pan to a wire rack, and let cool completely.
Meanwhile, heat oil in a large saute pan over medium heat. Add leeks, and cook, stirring often, until softened, about 10 minutes. Add wine and Swiss chard leaves, and cook until liquid has evaporated and chard has wilted, about 5 minutes.
Melt butter in a medium saucepan. Whisk in flour until incorporated. Slowly whisk in milk, and bring to a boil. Cook until thickened, about 3 minutes.
Combine leek mixture, milk mixture, mustard, and egg. Season with salt and pepper, and stir.
Spread leek mixture into tart shell, and sprinkle with Gruyere. Bake until top is golden brown, about 35 minutes. Let cool slightly, and serve warm.

Tips:

Use good quality ingredients. Fresh, in-season leeks and Swiss chard will give your tart the best flavor.
Don't overcook the vegetables. They should be tender but still have a bit of bite.
Use a good quality puff pastry. This will make your tart light and flaky.
Don't overfill the tart shell. Leave a little room for the vegetables to shrink as they cook.
Bake the tart until the crust is golden brown and the filling is bubbling.

Conclusion:

This leek and Swiss chard tart is a delicious and easy-to-make vegetarian dish. It's perfect for a light lunch or dinner, and it's also great for potlucks and picnics. The combination of leeks, Swiss chard, and cheese is flavorful and satisfying, and the puff pastry crust is light and flaky. With a few simple tips, you can make this tart at home and enjoy a delicious and healthy meal.