Swiss Chard Tart with Herbed Olive Oil Crust

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chard_tart_sm.jpgAn elegant savory tart full of chard, onion and thyme held together by eggs and Parmesan on an oregano whole wheat crust. Perfect for a tea or brunch. Can made ahead and served warm or cold.

Crust:

1 c. whole wheat flour
1 c. all purpose flour
1 tsp dried oregano or thyme
1/4 c. olive oil
1/2 c. cold water (I used less)

Makes enough to line a 28- to 30-cm (11- to 12-inch) tart pan.

Preheat oven to 400°F. Grease the pan lightly if it doesn't have a nonstick coating.

Combine the flour, salt, and herbs in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (with just one hand, in the bowl) until the dough comes together into a ball.

Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures to avoid overworking the dough.

Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough (re-roll it and cut into decorative shapes to top the tart), and place the pan in the fridge for 30 minutes to rest.

You can then blind-bake the crust (prick with a fork first, cover with foil, and cook at 400°F for 12 minutes), or garnish it straight away, depending on the filling. Either way, it will take 20 to 25 minutes at 200°C (400°F) to bake thoroughly.

Filling:

1 bunch of rainbow chard, stems and leaves chopped
1 onion, diced
1 big garlic clove minced
4 large eggs
2 Tb. half and half or milk
1/2 tsp salt
1/2-1 tsp dried thyme
2 TBSP olive oil
1/2 cup parmesan
aged balsamic vinegar for garnish

Heat olive oil in a deep skillet over medium-high heat. Add the onion and cook until the onion is soft and translucent, about 8 minutes. Add the chard stems (you will add the leaves later) and thyme. Cook for 7-10 minutes until the stems are tender. Add the garlic and cook for another 30 seconds or so. Add the chard leaves. Cook until the leaves are wilted and soft and any liquid has evaporated, 7-10 minutes. Remove the pan from the heat and let cool.

Beat together the eggs and season with salt and a pinch of pepper. Add the chard mixture and parmesan. Mix well and scrape the filling into the prepared shell.

Bake for 10-20 minutes, or until set. Let cool for 10 minutes, remove from pan and serve warm with a drizzle of balsamic.

Original recipe (filling)

Original recipe (crust)


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