SWISS CHARD TART
Provided by Barbara Kafka
Categories dinner, casseroles, one pot, main course
Time 2h15m
Yield 1 10-inch tart
Number Of Ingredients 14
Steps:
- To make dough, sprinkle yeast over 1/4 cup warm water and let sit for 5 minutes. There should be some bubbling action after a few minutes. If nothing happens, the yeast is old and should be discarded. Combine remaining ingredients for pastry in a small bowl. When ready, add the yeast-water mixture. Combine the two mixtures. Turn out on a flat surface, and knead, just until combined. If dough is too wet and sticky, add a little more flour. Form dough into a ball, return to bowl, cover with a kitchen towel and put in a warm place for 1 hour or until doubled in volume.
- Meanwhile, make filling. In a food processor, pulse all the ingredients for filling until well combined, scraping down the sides of the bowl once or twice. Mixture should not be a puree, but should have texture. Reserve.
- About 20 minutes before cooking the tart, place rack in the center of oven. Heat oven to 375 degrees.
- Lightly oil a 10-inch pastry ring. Place it on a baking sheet. Lightly oil the section of sheet enclosed by ring. Set aside.
- Divide dough in half. Roll out bottom crust to a 12-inch circle, using extra flour as needed. Twirl dough onto the rolling pin, and set into the oiled ring. Tuck dough snugly into the ring. Leave the dough edges up along sides of ring. Lightly prick dough with a fork, so that it will not rise too much while cooking. Spread the filling evenly over the dough.
- Roll second half of dough into a 10-inch circle. Place circle on top of filling and smooth with fingers. Fold edges of first crust over second to seal in filling. Trim flap to about 1/4-inch width, and remove any extra dough. Pat down gently with a fork to make a firmer seal.
- For the glaze, beat egg with milk or cream (or water). Brush glaze over crust. Using the sharp tip of a knife, make 3 slashes in the crust to act as air vents. Cook for 40 minutes. Remove from oven, and gently slide tart off onto a flat plate. Serve warm or at room temperature.
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Helen Dennis
[email protected]This is a great recipe for using up leftover chard. I also like to add some chopped bacon to the filling.
Erick Contreras
[email protected]I'm new to cooking and this recipe was easy to follow. The tart turned out great and my family loved it.
Nethered Wastes
[email protected]This tart is perfect for a light lunch or dinner. It's also great for picnics and potlucks.
Aashir Fatima
[email protected]I added some chopped sun-dried tomatoes to the filling and it gave it a nice extra flavor.
Nancy Bernal
[email protected]I'm not a fan of goat cheese, so I used feta instead. It was still delicious!
Moses j Turay
[email protected]This is one of my favorite recipes! I make it all the time. It's so easy to make and it's always a crowd-pleaser.
Humera Ansari
[email protected]I followed the recipe exactly and the tart turned out great! I served it with a side salad and it was a perfect meal.
Jeannie Judy
[email protected]The crust was a bit too thick for my liking, but the filling was delicious.
Sobuj Shill
[email protected]This tart was a little bland for my taste. I think I would have liked it more if I had added more salt and pepper.
Nsubuga Sam
[email protected]I love this recipe! It's a great way to use up leftover chard. The tart is also very versatile. I've made it with different types of cheese and vegetables, and it's always delicious.
sindikas
[email protected]This tart was easy to make and turned out beautifully. I used a store-bought pie crust to save time, and it worked perfectly. The chard and cheese filling was delicious and flavorful.
kundan gaming
[email protected]I'm not usually a fan of chard, but this tart changed my mind. The chard was cooked perfectly and the tart was so flavorful. I loved the addition of the goat cheese and pine nuts.
Mohameed Abdal
[email protected]This Swiss chard tart was a hit with my family! The flavors were perfectly balanced and the crust was flaky and golden brown. I'll definitely be making this again.