by Fairmount_market
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Fairmount_market's Notes:
Expand1 teaspoon dried yeast Ask a question about this ingredient
1/4 teaspoon sugar Ask a question about this ingredient
1/4 cup warm water Ask a question about this ingredient
1 1/4 cup flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 egg at room temperature Ask a question about this ingredient
1 tablespoon butter at room temperature Ask a question about this ingredient
2 tablespoons cottage cheese Ask a question about this ingredient
10 red Swiss chard leaves Ask a question about this ingredient
4 tablespoons olive oil (divided use) Ask a question about this ingredient
zest from 1/4 orange Ask a question about this ingredient
1 small red onion Ask a question about this ingredient
1 tablespoon red wine vinegar Ask a question about this ingredient
1/4 cup yellow raisins Ask a question about this ingredient
1/4 cup slivered almonds Ask a question about this ingredient
3 ounces gorgonzola cheese Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
plenty of freshly ground pepper Ask a question about this ingredient
Prepare the tart dough. Combine the yeast, sugar and warm water and set aside until frothy. Combine the flour and salt in a large bowl. Stir in the egg. Cut in the butter, and combine in the cottage cheese. Stir in the yeast mixture, and form into a ball. The dough should be soft and moist, but if it feels too sticky, dust it with a little more flour. Cover and allow to rise for about an hour.
Ask a question about this stepWash the chard leaves and trim off the ends of the stems. Cut the leaves off the stems. Chop the leaves finely into ~1/4 inch pieces. In a large bowl, toss the chopped chard leaves with 1 tablespoon olive oil, orange zest, salt and pepper and set aside.
Ask a question about this stepSoak the raisins in hot water for at least 20 minutes and then drain and squeeze dry. Peel and dice the onion. Cut the chard stems lengthwise and then chop into 1/4 inch pieces. Heat 3 tablespoons of olive oil in a pan over medium heat. Add the onions and cook until soft. Add the chard stems and continue cooking until the onions start to caramelize. Add the raisins and season with salt and pepper. Finally, add the red wine vinegar and cook a few more minutes until syrupy. Remove from heat and reserve.
Ask a question about this stepPreheat the oven to 375. Butter a 10 inch tart pan. Unwrap the dough and with your fingers gently flatten into a disc, dusting with a little more flour if necessary. Transfer to the pie pan and use your fingers to spread up the sides of the pan.
Ask a question about this stepMix together 3 eggs and the cream. Crumble the gorgonzola. In a dry skillet, lightly toast the almond slivers.
Ask a question about this stepAssemble the tart. First layer into the tart dough the fresh chard leaves. Then layer on the cooked onions and chard stems. Then spread over the crumbled gorgonzola, and pour over the custard so that it is evenly distributed. Finally sprinkle over the toasted slivered almonds.
Ask a question about this stepBake the tart at 375 for 45-55 minutes, until the dough is light brown and the custard is cooked through. Allow the tart to cool slightly before cutting it to serve.
Ask a question about this stepThanks. I like preparing winter greens with almonds, raisins and a splash of vinegar (http://fairmountmarket.blogspot.com/2010/07/power-of-kale.html), which is where I started with this, but then I thought it would be nice to keep the chard leaves fresh tasting with a hint of citrus. I look forward to seeing your recipe.
We are totally thinking along the same wavelength here...I'm working on a tart with blue cheese too! I love all the textures and flavors you have here...YUM!