Recipe

Swiss Chard Tart

Photo by laurakir

This recipe was entered in the contest for Your Best Way to Cook Greens
Chef
laurakir's Notes: When spring began, I was more than content with sauteeing leafy greens with currants and pine nuts, but as the season wore on I needed something a little different. I love quiche, but wanted...
When spring began, I was more than content with sauteeing leafy greens with currants and pine nuts, but as the season wore on I needed something a little different. I love quiche, but wanted something lighter, more veggie, less custard. And to make myself feel at least a tiny bit healthier, I threw some cornmeal and herbs into the crust. For a lighter version you could easily use an oil based crust

Expand Collapse

Combine flour, cornmeal, salt, thyme and butter either in a food processor fitted with a steel blade, pulsing the processor, or by hand. When ready, the mixture will look like meal, with pieces of butter the size of small peas.
Ask the hotline about this step!
With the motor running (or your fork mixing), add the ice water in a slow stream, until the dough just barely comes together.
Ask the hotline about this step!
Turn dough out onto a piece of saran wrap, press into a disk and wrap well. Chill for at least an hour.
Ask the hotline about this step!
Once dough has chilled, preheat oven to 375.
Ask the hotline about this step!
Roll out dough on a lightly floured board to a thickness of about 1/4 of an inch. Lay gently, without stretching, into an 11-inch tart pan and press to fit. Trim any excess dough and feel free to eat it while standing alone in your kitchen.
Ask the hotline about this step!
Put the tart dough in pan in the freezer until oven has preheated.
Ask the hotline about this step!
Once removed from freezer, drape aluminum foil to fit and then lay dried beans or some other weight on the aluminum foil.
Ask the hotline about this step!
Bake for 25 minutes.
Ask the hotline about this step!
Remove weights and foil and bake for another 5 minutes.
Ask the hotline about this step!
Remove from oven and allow to cool, leaving oven at 375 degrees.
Ask the hotline about this step!

Heat olive oil over medium heat and saute onions until just becoming translucent, salting to taste.
Ask the hotline about this step!
Add garlic and chard stems and cook for a few minutes longer.
Ask the hotline about this step!
Add greens and toss, salting again to taste. Cover and allow to steam until greens are fully cooked. Set aside and allow to cool.
Ask the hotline about this step!
In a separate bowl, whisk eggs, milk, cayenne pepper and nutmeg together.
Ask the hotline about this step!
Spread swiss chard mixture over the prebaked crust, taking care to leave behind as much moisture as possible so as to avoid making the crust soggy.
Ask the hotline about this step!
Then pour egg and milk mixture over the chard.
Ask the hotline about this step!
Bake in 375 degree oven until just set, approximately 30 minutes. Serve warm or at room temperature.
Ask the hotline about this step!