Savory Swiss Chard Tart
Source of Recipe
from Larissa's Corner Recipes
Recipe Introduction
A slice of a savory vegetable tart is a wonderful meal served together with
soup or salad and even makes a great leftover breakfast treat. The pastry
recipe for this tart is one of the easiest I have ever worked with and can
be used with a variety of fillings.
List of Ingredients
Savory Swiss Chard Tart
2 cups unbleached all purpose flour
� teaspoon salt
� cup water
� cup extra virgin olive oil
1 lb swiss chard leaves
4 large eggs
1 cup freshly grated Parmesan or Gruyere cheese
salt & pepper to tasteRecipe
Preheat the oven to 400 degrees Convection Bake. Cut away the coarse white
stems of the chard and wash the leaves. Shake off the excess water and slice
the leaves into thin strips. Place the chard into a large shallow saut� pan
and season with salt and pepper. Wilt over low heat until most of the liquid
has evaporated, set aside to cool.
Combine the flour and salt in a medium-size bowl. Stir in the water, then
the oil mixing until thoroughly blended. Knead briefly the dough should be
moist and quite pliable. Press the dough into a 10"metal tart tin with a
removable bottom.
Combine the eggs and cheese in a bowl and whisk gently to blend. Stir in the
chard then pour into the prepared tart pan. Bake at 375 degrees Convection
Bake for 30-35 minutes until the crust is golden and the filling is firm.
Cool before serving.
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