Swiss Chard, Leek, and Goat Cheese Tart
This Swiss chard, leek, and goat cheese tart comes together in a perfectly flaky crust and makes an impressive vegetarian main, brunch, side, or appetizer.
Ingredients
For the pastry
- 1 1/2 cups all-purpose flour, plus more for the work surface
- 1 tablespoon minced rosemary leaves
- 1 tablespoon thyme leaves
- 1/2 teaspoon table salt
- 12 tablespoons cold, unsalted butter, cut into 1/2-inch (12-mm) cubes
- 4 to 6 tablespoons ice water
For the filling
- 3 tablespoons unsalted butter
- 3/4 pound leeks (about 3), white and pale green parts only, rinsed of grit and cut into 1/2-inch (12-mm) pieces
- 1 pound Swiss chard, stems discarded, leaves washed and roughly chopped
- 3 large eggs
- 1/3 cup heavy cream
- 1/8 teaspoon nutmeg
- 1 1/4 teaspoons table salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons golden raisins, plumped in boiling water for 10 minutes
- 3 tablespoons pine nuts
- 6 ounces fresh goat cheese, crumbled
Instructions
Make the pastry
- In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended. Add the butter and pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
- Add the mixture to a bowl and drizzle with 4 tablespoons of water. Thoroughly mix with a fork to form a "shaggy" dough. Squeeze some in your hand. If it doesn't hold together, add the remaining water, 1 tablespoon at a time.
- Form into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C) and position the oven rack in the lower third of the oven.
- On a lightly floured work surface, roll the dough into a 13-inch circle. Ease it into a 10- or 11-inch tart pan, fitting it snugly against the sides and bottom, and trim the excess. Prick the bottom of the tart with a fork and cover with parchment paper.
- Fill the tart with pie weights or beans and bake for 25 to 30 minutes. Remove the weights and parchment and let the tart crust cool.
Make the filling
- In a large nonstick skillet, melt the butter over medium heat and saute the leeks, covered, until softened, about 8 to 10 minutes, stirring frequently. Uncover, add the chard leaves and allow them to cook down and the excess water to evaporate, about 6 to 8 minutes.
- In a medium bowl, beat the eggs, cream, nutmeg, salt and pepper. Add the vegetable mixture and toss to coat.
- Pour the mixture into the baked tart shell, scatter with the raisins and pine nuts, and dot with the goat cheese. Bake until the filling is set and puffy, about 25 minutes.
Serve the tart
- Let the tart cool on a wire rack until room temperature. Slice and serve.
Nutrition
Serving: 1serving | Calories: 628kcal | Carbohydrates: 42g | Protein: 16g | Fat: 46g | Saturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1000mg | Fiber: 4g | Sugar: 9g