LEEK AND SWISS CHARD TART
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
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.
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Qurban Joyia
[email protected]The crust on this tart was too hard. I think I rolled it out too thin.
Imran Hyder
[email protected]This tart is a bit bland. I think it needs more seasoning.
David Wong
[email protected]I love this tart! It's a great way to use up leftover vegetables.
Mulalo Suave
[email protected]This tart is perfect for a special occasion. It's elegant and delicious.
Ethan Bassen
[email protected]I've made this tart several times and it's always a hit. It's a delicious and easy recipe that everyone loves.
Noor Zaman
[email protected]This tart is a great way to get your kids to eat their vegetables. My kids loved it!
Margaret Gyawu Asantewaa
[email protected]I'm not a big fan of leeks, but I loved this tart. The Swiss chard and goat cheese really balance out the flavor.
Mtl Sunari Magar
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
toosile4u
[email protected]I made this tart with a gluten-free crust and it turned out great. It's a delicious and healthy option.
Kikky Gaffy
[email protected]This tart is perfect for a light lunch or dinner. It's also great for picnics and potlucks.
Eddy Love
[email protected]I love the combination of leeks and Swiss chard in this tart. It's a great vegetarian dish.
Tiffani Burns
[email protected]This tart is so delicious and easy to make. I've made it several times and it's always a hit.
Lizzie Bordelon
[email protected]I love this recipe! It's a great way to use up leftover leeks and Swiss chard. The tart is always a hit with my friends and family.
Amiaya Lovell
[email protected]This recipe was easy to follow and the tart turned out beautifully. The flavors were delicious and the crust was perfectly cooked.
Sahin Alom
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it! The leeks and Swiss chard were perfectly cooked and the goat cheese added a nice tang.
Dorcas Munene
[email protected]This leek and Swiss chard tart was a hit with my family! The flavors were perfectly balanced and the crust was flaky and golden brown. I will definitely be making this again.