by Midge
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Photo by Midge
Midge's Notes:
Expand2 1/2 cups AP flour Ask a question about this ingredient
3 tablespoons semolina flour Ask a question about this ingredient
14 tablespoons cold unsalted butter, cut into cubes Ask a question about this ingredient
1 tablespoon cold bacon fat, reserved from bacon (see below). Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
small glass ice water Ask a question about this ingredient
3/4 pounds small red potatoes, scrubbed and sliced into 1/8-1/4-inch disks Ask a question about this ingredient
1 bunch green swiss chard, washed and rough stems removed Ask a question about this ingredient
1 large leek, sliced 1/8-1/4 inch thick, thoroughly cleaned, and dried Ask a question about this ingredient
6 slices of thinly sliced bacon. (I'm partial to Nueski's). Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
1/2 cup light cream Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
11/2 teaspoons salt, divided Ask a question about this ingredient
freshly ground black pepper to taste Ask a question about this ingredient
Preheat oven to 350 degree F. Cook bacon on a baking sheet in oven for 25-30 minutes. Transfer to paper towel to drain and cool. Pour bacon fat (should be about 1 tablespoon) into small ramekin and put into fridge to cool while you prep veggies. Crumble bacon.
Ask a question about this stepRaise the oven temp to 450 degrees F and set a large pot of salted water on the stove to boil. Toss sliced potatoes and leeks with olive oil and ½ teaspoon salt and spread on large baking sheet pan. Roast for about 20 -25 minutes, until the edges of potatoes brown.
Ask a question about this stepBlanch the chard in the boiling water for about five minutes. Drain and rinse with cold water. Squeeze or spin as dry as possible. Roughly chop.
Ask a question about this stepNow onto the tart crust: Sift flours and salt together by hand or in bowl of food processor.
Ask a question about this stepAdd butter, along with the bacon fat, to flour mixture. Pulse food processor (or cut into flour quickly by hand) just until fat and flours turn pebbly.
Ask a question about this stepRemove blade from processor and sprinkle about six tablespoons of ice water on mixture. Using the processor or your hands, gently combine until the dough starts to hold together. Add more water as needed.
Ask a question about this stepCut dough in half and form into disks. Wrap with wax paper and chill for about 30 minutes. (The recipe makes two crusts, so reserve one for another tart or pop in freezer for another use).
Ask a question about this stepRoll out one disk of dough on floured surface. Gently fit into tart pan, crimping the edges. Refrigerate for another 30 minutes. Pre-heat oven to 400.
Ask a question about this stepPoke dough in tart pan with fork to ventilate. Line with parchment or foil and add pie weights (or beans and/or rice). Bake for 10 minutes. Remove parchment and pie weights and bake for another 5-10 minutes until pie shell starts to look dry-ish on the bottom. Cool. Lower oven temp to 375 degrees F.
Ask a question about this stepTo make the custard, whisk eggs and cream together with 1 teaspoon of salt and a good pinch of freshly ground black pepper.
Ask a question about this stepDistribute chard, potatoes, and leeks evenly on cooled par-baked tart crust. Pour egg mixture over veggies, distributing evenly, up to about 1/4-inch from the top of the pan. Scatter bacon on top of the whole shebang.
Ask a question about this stepCarefully slide tart in center of oven and bake for about 25 to 30 minutes or until the filling is firm to the touch.
Ask a question about this stepCool on wire rack. To remove tart from pan, carefully slide the outside ring off the pan. Serve warm or at room temperature.
Ask a question about this step*Note: I used a rectangular 11.5" x 8" tart pan, so if you go with a round pan, you'll likely have leftover crust. Sprinkle with cinnamon sugar and spread on a small sheet pan to bake along with the tart for about 10-15 minutes. I usually polish these off myself with a cup of tea before the tart or pie is out of the oven.
Ask a question about this stepGorgeous - nicely done!
This sounds great, and I love that you were inspired by another food52er! I heart food52.
Oh yum! This sounds incredible.
Stephanie is the Head Recipe Tester of Food52.
This looks fabulous!