SWISS CHARD AND GOAT CHEESE GALETTE
Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 14
Steps:
- Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
- Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
- Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
- Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
- In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
SWISS CHARD, LEEK AND GOAT CHEESE TART
Mighty tasty ingredients. Will be putting out a couple of rows of rainbow stemmed chard along with the spinach after our little cold spell pushes through this week. Keeping this recipe close to make with fresh from the garden chard. From the Chicago Times contribution to the Food & Drink Weekly's Top Picks for 2008. Drawn from Bill Daley's February cover story on "Dot.com cooking," which tracked the burgeoning realm of recipe Web sites, we included this savory tart from David Leite's Leitesculinaria.com. Prep time includes an hour to chill the dough.
Provided by Busters friend
Categories Lunch/Snacks
Time 2h15m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 18
Steps:
- Place the flour, rosemary, thyme and salt in a food processor; process until blended. Add the butter; pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
- Transfer dough to a medium bowl; drizzle with 1/4 cup of the water. 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 Tbsps. at a time. Form into a disc; wrap in plastic wrap. Refrigerate at least 1 hour.
- Position the oven rack in the lower third of the oven; heat oven to 400 degrees. Roll the dough on a lightly floured surface into a 13-inch circle. Ease dough into a 10-inch tart pan, fitting it snugly against the sides and bottom; trim the excess. Prick the bottom of the tart with a fork; cover with parchment paper. Fill the tart with pie weights or beans; bake 25 minutes. Remove the weights and parchment; set shell aside to cool.
- Meanwhile, for the filling, melt the butter in a large skillet over medium heat. Add the leeks; cover skillet. Cook, stirring often, until leeks soften, 8-10 minutes. Add the chard; cook, uncovered, until excess water evaporates, 6-8 minutes.
- Beat the eggs, cream, salt, pepper and nutmeg in a medium bowl. Add the vegetable mixture; toss to coat. Pour the mixture into the tart shell. Sprinkle raisins and pine nuts over the top; dot with the goat cheese. Place on a baking sheet; bake until the filling is set and puffy, about 25 minutes. Cool on a rack to room temperature.
Nutrition Facts : Calories 388.8, Fat 28.9, SaturatedFat 16.9, Cholesterol 133.5, Sodium 567.4, Carbohydrate 24.5, Fiber 2.1, Sugar 4.4, Protein 9.6
SWISS CHARD WITH PINTO BEANS AND GOAT CHEESE
Tangy Swiss chard is prepared with garlic, pinto beans, tomatoes and lime juice and then heated in the oven with delicious goat cheese. It makes a great side dish for pasta.
Provided by danalace
Categories Vegetarian Side Dishes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
- Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
- Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
- Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 20.9 g, Cholesterol 15.6 mg, Fat 12.1 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 503.9 mg, Sugar 1.7 g
SWISS CHARD WITH PINTO BEANS AND GOAT CHEESE
Tangy Swiss chard is prepared with garlic, pinto beans, tomatoes and lime juice and then heated in the oven with delicious goat cheese. It makes a great side dish for pasta.
Provided by danalace
Categories Vegetarian Side Dishes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
- Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
- Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
- Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 20.9 g, Cholesterol 15.6 mg, Fat 12.1 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 503.9 mg, Sugar 1.7 g
SWISS CHARD WITH PINTO BEANS AND GOAT CHEESE
Tangy Swiss chard is prepared with garlic, pinto beans, tomatoes and lime juice and then heated in the oven with delicious goat cheese. It makes a great side dish for pasta.
Provided by danalace
Categories Vegetarian Side Dishes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
- Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
- Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
- Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 20.9 g, Cholesterol 15.6 mg, Fat 12.1 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 503.9 mg, Sugar 1.7 g
SWISS CHARD WITH PINTO BEANS AND GOAT CHEESE
Tangy Swiss chard is prepared with garlic, pinto beans, tomatoes and lime juice and then heated in the oven with delicious goat cheese. It makes a great side dish for pasta.
Provided by danalace
Categories Vegetarian Side Dishes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
- Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
- Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
- Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 20.9 g, Cholesterol 15.6 mg, Fat 12.1 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.8 g, Sodium 503.9 mg, Sugar 1.7 g
SWISS CHARD WITH BEETS, GOAT CHEESE, AND RAISINS
Provided by Roberto Santibañez
Categories Garlic Onion Tomato Side Roast Christmas High Fiber Goat Cheese Raisin Beet Winter Chard Jalapeño Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover; chill.)
- Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
- Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
- Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
- Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.
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