Chard Tart

November 23, 2015

For Pastry dough (or you can use prepared pastry crust):

2 cups all-purpose flour

½ tsp salt

½ cup water

½ cup extra-virgin olive oil

 

Combine flour and salt in medium bowl, then stir in water and oil until thoroughly blended.  Knead the mixture briefly then press into an 11-inch tart pan.  Refrigerate while you prepared the filling.

 

For the filling:

2 tbsp olive oil

1 onion, diced (garlic scapes would also be good here)

1 pound swiss chard, stems removed from leaves and both chopped separately

1 ½ tsp of dried herb (basil, thyme, rosemary or whatever you like!)

½ tsp salt

¼ tsp black pepper

3 large eggs

1/3 cup heavy cream or half-n-half

1 cup grated parmesan cheese

 

Preheat oven to 375.  Heat oil in a large skillet over medium heat.  Saute onions and chard stems (if desired) until softened.  Add chard leaves and cook until wilted and tender, about 5 min.  Add herbs, salt and pepper and cook another 1-2 min then remove skillet from heat.  Combine eggs, heavy cream and cheese in a bowl and then stir in the chard mixture.  Pour the filling into your prepared tart shell.  Bake until crust is golden and filling is firm, about 40-45 minutes.  Let cool to room temperature before serving.

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