Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, swiss chard tart. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Swiss Chard Tart is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Swiss Chard Tart is something which I have loved my entire life.
Roll out the pastry on a lightly floured surface. Gently press the pastry into the dish and prick the bottom with a fork. Line with crumpled greaseproof paper and fill with baking beans.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook swiss chard tart using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Swiss Chard Tart:
- Make ready 1 here is a link for a great tart dough recipe…. http://www.williams-sonoma.com/m/recipe/basic-tart-dough.html
- Make ready 1 bunch Swiss chard
- Take 1 medium onion finely chopped
- Make ready 1 lemon
- Make ready 1 egg beaten
- Prepare 1/2 cup half n half
- Take 1 cup white cheddar cheese shredded
- Take 1/4 cup chopped parsley
- Get 1 garlic clove minced
- Prepare 1 salt to taste
- Get 1/2 tsp pepper
- Take 1 tbsp olive oil
I used Swiss, Cheddar, Parmesan, and. Leek and Swiss Chard Tart View Recipe this link opens in a new tab. Leeks sauteed in olive oil provide a sweet, tender complement to hearty Swiss chard in this savory tart. The vegetable-packed filling is bound together with a small amount of cream sauce and an egg, then baked with a topping of Gruyere cheese..
Instructions to make Swiss Chard Tart:
- Prepare tart dough recipe, it Doesnt have to be the link I provided. Just make sure your dough goes into a spring form pan. It will be so much easier to cut and serve. A tart pan is fine as well. If you can find frozen tart shells, by all means give it a go.
- Prepare your swiss chard…Wash and chop the leaves. Chop the stems into finer pieces and put in separate bowls. Set aside.
- In a large sautee pan, add onions and swiss chard stems to oil and cook for about 10 min until softened. Add garlic and cook for just 30 seconds.
- Add swiss chard leaves, salt to taste, pepper and the juice of half the lemon. Watch out for those seeds! Cook for about 5 min.
- Remove from heat and let cool. Drain any excess liquid from swiss chard mix through a strainer.
- To a food processor, add swiss chard mix, 1 beaten egg, parmesan, shredded cheese, and half and half. Pulse a few times to incorporate. You still want it somewhat chunky. I've omitted this step of the food processor before and it was still great, just more texture was in the tart. You could combine everything with a spoon or by hand.
- Pour mix into prepared crust and bake for 45 to 50 min at 350°F.
- When the tart comes out it should be set, top with a sprinkle of more cheddar if you'd like. Makes it look pretty. Let cool for about 15 min before removing the sides of a spring form pan and slicing into. Pie like cuts is the suggested serving. Serve with extra lemon wedges on the side to drizzle over.
Heat the olive oil on a large skillet over medium heat. Leek and Swiss Chard Tart Leek and Swiss Chard Tart. Drain in a colander, then pat dry with paper towels. In fact, this is the second Swiss chart tart I have posted on Buttered Veg—but it's for good reason! Swiss Chard And Leek Crostata Ingredients.
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