Swiss Chard Leek And Goat Cheese Tart Recipes

SWISS CHARD, LEEK AND GOAT CHEESE TART

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.

SWISS CHARD TART WITH GOAT CHEESE, CURRANTS, AND PINE NUTS

Steps:

• Preheat the oven to 400°F.
• Defrost the puff pastry slightly and unroll it on a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Chill the puff pastry in the freezer until ready to use.
• Tear the chard into large pieces.
• Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil, the shallots, and the thyme. Sauté a few minutes, and add half the Swiss chard. Cook a minute or two, tossing the greens in the oil to help them wilt. Add the second half of the greens, and season with a heaping 1/4 teaspoon salt and a pinch of black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.
• Spread the greens on a baking sheet or platter to cool. (You may want to put them in the refrigerator, so they cool more quickly.) When they've cooled, squeeze the excess water out with your hands.
• Place the ricotta, remaining egg yolk, and remaining 1 tablespoon olive oil in the bowl of a food processor. Purée until smooth, and remove to a mixing bowl. Gently fold in the crème fraîche, and season with a healthy pinch of salt and freshly ground black pepper.
• Spread the ricotta mixture on the puff pastry inside the scored border. Crumble half the goat cheese over the ricotta, arrange the greens on top, and sprinkle the remaining goat cheese over the tart. If you aren't ready to bake, cover the tart with plastic and chill.
• Bake the tart for 20 to 25 minutes, rotating the baking sheet halfway through, until the cheese is bubbling and the crust is golden brown. Check underneath the tart to make sure the crust is really cooked through (if you under-bake the tart, it will be soggy).
• Cool a few minutes, and then transfer the tart to a cutting board. Spoon some of the currant-pine nut relish over the tart and serve it on the cutting board at the table. Pass the remaining currant-pine nut relish in a small bowl for anyone who would like a little more.
• Preheat the oven to 375°F.
• Toast the pine nuts for about 8 minutes, stirring once or twice, until they're golden brown and smell nutty.
• Heat a small sauté pan over high heat for 2 minutes. Turn down the heat to medium, and add the olive oil, rosemary, and chile. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon salt. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary sprig and chile.
• While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, and then drain well.
• Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.
• Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.
• Assemble the tart in the morning, cover, and refrigerate. Bake just before you're ready to serve. You can make the currant-pine nut relish in the morning.

LEEK AND SWISS CHARD TART

Steps:

• Turn out pate brisee onto a lightly floured surface. Roll dough into a 13-inch round, about 1/8 inch thick. Press dough into bottom and up sides of a 10-inch springform pan with a removable bottom. Using a paring knife, trim dough to form 1 1/2- to 2-inch-high sides. Transfer to refrigerator, and chill for 30 minutes.
• Preheat oven to 375 degrees. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until pale gold, about 15 minutes. Transfer pan to a wire rack, and let cool completely.
• Meanwhile, heat oil in a large saute pan over medium heat. Add leeks, and cook, stirring often, until softened, about 10 minutes. Add wine and Swiss chard leaves, and cook until liquid has evaporated and chard has wilted, about 5 minutes.
• Melt butter in a medium saucepan. Whisk in flour until incorporated. Slowly whisk in milk, and bring to a boil. Cook until thickened, about 3 minutes.
• Combine leek mixture, milk mixture, mustard, and egg. Season with salt and pepper, and stir.
• Spread leek mixture into tart shell, and sprinkle with Gruyere. Bake until top is golden brown, about 35 minutes. Let cool slightly, and serve warm.

LEEK AND SWISS CHARD TART

Steps:

• Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
• Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool.
• Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
• Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.