Tested till perfect Swiss Chard Tart

Swiss Chard Tart

Feta, mint and Swiss chard meld into a tasty trio. Serve hot, warm or at room temperature as a brunch tart or vegetarian main course.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1 1bunch Swiss chard, (about 1 lb/500 g)
  • 2 tbsp 2tbspbutter
  • 1 1bunch green oniongreen onions, thinly sliced(about 1-1/2 cups/375 mL)
  • 1/4 cup 1/4cupchopped fresh mint
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 4eggeggs
  • 3/4 cup 3/4cupmascarpone cheese
  • 1/2 cup 1/2cup10% cream
  • 3 oz 3ozfeta cheese, crumbled (about 3/4 cup/175 mL)

Pastry:

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupcold butter, cubed
  • 1 1egg yolkegg yolks
  • 1 tsp 1tsplemon juice or vinegar
  • Ice water
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Pastry: In bowl, mix flour with salt. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs with a few larger pieces. In liquid measure, beat egg yolk with lemon juice; mix in enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Prick shell all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil; bake until evenly golden, 10 minutes longer. Let cool on rack.

Cut off Swiss chard stems; discard or save for another use (see Braised Greens with Garlic). In pot of boiling salted water, cook leaves until tender, about 2 minutes. Drain and chill in cold water; drain again and squeeze dry. Chop leaves; set aside.

In skillet, melt butter over medium heat; fry green onions until softened, about 3 minutes. Stir in Swiss chard, mint, salt and pepper. Set aside.

In separate bowl, beat together eggs, mascarpone and cream until smooth; stir in Swiss chard mixture and half of the feta. Pour into pie shell; sprinkle with remaining feta.

Bake tart in centre of 375°F (190°C) oven until filling is set and golden, about 35 minutes. Let cool on rack for 10 minutes before cutting into wedges. (Make-ahead: Let tart stand for up to 4 hours. Or cover and refrigerate tart for up to 24 hours; let come to room temperature before serving.)

Nutritional Information Per serving: about

cal 415 pro 10g total fat 32g sat. fat 19g
carb 23g fibre 2g chol 203mg sodium 607mg

% RDI:

calcium 14 iron 21 vit A 36 vit C 17
folate 36
All rights reserved. Transcontinental Media G.P. © 2014