Swiss Chard Tart

Chard Tart

This recipe was suggested to us by Teresa Jandziol. I made this last weekend and it is to die for! You could make this with kale, collards, or even spinach.

I don't know about you but you but my mouth is watering already!

Makes One 11-inch tart. Taken from the All New Joy of Cooking

A springtime tradition in many parts of Italy and France. Escarole leaves, spinach or other spring vegetables can be mixed in or substituted for the chard.

To prepare the pastry, combine in a medium bowl:

§ 2 cups all purpose flour

§ ½ teaspoon salt

Stir in until thoroughly blended

§ ½ cup water

§ ½ cup extra-virgin olive oil

Knead the mixture briefly. The dough will be very moist and difficult to roll, so press it into an 11-into tart pan with a removable rim. Refrigerate for at least 1 hour or until needed.

Cook in a large skillet over medium-low heat until well softened, about 15 minutes.

§ 2 tablespoons olive oil

§ 1 red onion, finely sliced

Add and cook until tender, 8 to 10 minutes:

§ 1 pound chard leaves or other greens, stems removed, leaves well washed and chopped (I also put some of the stem parts in to add some texture)

Season with:

§ 2-4 tablespoons fresh basil

§ Salt, pepper

Position a rack in the lower third of the oven. Preheat the oven to 375 degrees.

Combine in a bowl:

§ 3 large eggs

§ 1/3 cup heavy cream or half and half

§ 1 cup grated Parmesan Cheese

Add the chard mixture, and then scrape the mixture into the prepared tart shell. Bake until the crust is golden and the filling is firm, 40-45 minutes at 350 degrees. Let cool to room temperature before serving.

Optional addition: Once the cooked chard and egg/cheese mixture has been poured into the pan, arrange thin slices of vegetables (tomatoes, zucchini, peppers whatever is convenient) on the top.