SWISS CHARD AND HERB TART
Categories Cheese Leafy Green Herb Bake Vegetarian Lunch Parmesan Ricotta Fall Healthy Chard Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 appetizer or 4 first course servings
Number Of Ingredients 12
Steps:
- Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
- Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
- Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
- Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
- Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
SWISS CHARD, RAISIN, AND PINE NUT TART
Categories Milk/Cream Side Bake Vegetarian Raisin Pine Nut Chard Gourmet
Number Of Ingredients 12
Steps:
- Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
- Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
- Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
- Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.
SAVOURY SWISS CHARD TART
Provided by Food Network
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
- Beat the eggs together with the creme fraiche, and season with salt, and pepper.
- In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.
SWISS CHARD TART
Provided by Barbara Kafka
Categories dinner, casseroles, one pot, main course
Time 2h15m
Yield 1 10-inch tart
Number Of Ingredients 14
Steps:
- To make dough, sprinkle yeast over 1/4 cup warm water and let sit for 5 minutes. There should be some bubbling action after a few minutes. If nothing happens, the yeast is old and should be discarded. Combine remaining ingredients for pastry in a small bowl. When ready, add the yeast-water mixture. Combine the two mixtures. Turn out on a flat surface, and knead, just until combined. If dough is too wet and sticky, add a little more flour. Form dough into a ball, return to bowl, cover with a kitchen towel and put in a warm place for 1 hour or until doubled in volume.
- Meanwhile, make filling. In a food processor, pulse all the ingredients for filling until well combined, scraping down the sides of the bowl once or twice. Mixture should not be a puree, but should have texture. Reserve.
- About 20 minutes before cooking the tart, place rack in the center of oven. Heat oven to 375 degrees.
- Lightly oil a 10-inch pastry ring. Place it on a baking sheet. Lightly oil the section of sheet enclosed by ring. Set aside.
- Divide dough in half. Roll out bottom crust to a 12-inch circle, using extra flour as needed. Twirl dough onto the rolling pin, and set into the oiled ring. Tuck dough snugly into the ring. Leave the dough edges up along sides of ring. Lightly prick dough with a fork, so that it will not rise too much while cooking. Spread the filling evenly over the dough.
- Roll second half of dough into a 10-inch circle. Place circle on top of filling and smooth with fingers. Fold edges of first crust over second to seal in filling. Trim flap to about 1/4-inch width, and remove any extra dough. Pat down gently with a fork to make a firmer seal.
- For the glaze, beat egg with milk or cream (or water). Brush glaze over crust. Using the sharp tip of a knife, make 3 slashes in the crust to act as air vents. Cook for 40 minutes. Remove from oven, and gently slide tart off onto a flat plate. Serve warm or at room temperature.
SWISS CHARD AND HERB TART
Make and share this Swiss Chard and Herb Tart recipe from Food.com.
Provided by dicentra
Categories Chard
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
- Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute.
- Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl.
- Cool slightly. Mix in ricotta and next 7 ingredients.
- Position rack in bottom third of oven; preheat to 375°F.
- Roll out 1 pastry sheet on lightly floured surface to 14-inch square.
- Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.
- Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal and fold in edges.
- Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
- Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
Nutrition Facts : Calories 1021.1, Fat 72, SaturatedFat 24.4, Cholesterol 171, Sodium 1154.1, Carbohydrate 64, Fiber 3.8, Sugar 2.8, Protein 31
GOAT CHEESE, CHARD AND HERB PIE IN A PHYLLO CRUST
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn't want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil while you stem and wash the Swiss chard. If the stems are wide and meaty set them aside for another purpose. If they are thin and sinewy, discard. When the water comes to a boil salt generously and add the chard leaves. Fill a bowl with cold water. Blanch the chard for 1 minute, just until tender, and transfer to the bowl of cold water. Drain, take up the chard by the handful and squeeze out excess water. Chop medium-fine. You should have about 1 cup chopped cooked chard.
- Preheat the oven to 350 degrees. Blend together the eggs and goat cheese, either in an electric mixer or in a food processor fitted with the steel blade. Add the milk and the garlic and blend until smooth. If using a processor, scrape into a bowl. Stir in the blanched chopped chard, the herbs, and salt and pepper to taste.
- Brush a 9- or 10-inch tart pan or cake pan with olive oil and place on a baking sheet for easier handling. Open up the package of phyllo and unfold the sheets of dough. Remove 8 sheets of phyllo and fold the remaining dough back up. Wrap tightly in plastic, return to the box if you wish and either refrigerate or freeze. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with the edges overhanging the rim. Brush it lightly with olive oil (or melted butter and oil) and turn the pan slightly, then place another sheet on top, positioning it so that the edges overlap another section of the pan's rim. Continue to layer in 6 more sheets of phyllo, brushing each one with oil - both the bottom and the sides and edges that overhang the pan -- and staggering them so that the overhang on the rim of the pan is evenly distributed and covers the entire pan.
- Pour the goat cheese and chard filling into the phyllo-lined pan, scraping all of it out of the bowl with a rubber spatula. Scrunch the overhanging phyllo in around the edges of the pan to form an attractive lip. Brush the scrunched rim with olive oil. Place in the oven and bake 40 minutes, until the filling is puffed, set and lightly colored on the surface. Remove from the heat (if it puffed up it will settle) and allow to sit for at least 10 minutes before cutting. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 5 grams, Sodium 292 milligrams, Sugar 2 grams, TransFat 0 grams
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