Leek and Swiss Chard Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Savory tarts and quiches are traditional in Alsace cooking. The tart and theSalade Vigneronne can be enjoyed as separate courses, or together. Ingredients:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed |
2 tablespoons butter |
3 large leeks (white and pale green parts only), coarsely chopped |
1 teaspoon dried thyme |
1/2 bunch swiss chard, ribs removed, leaves chopped (about 2 1/2 cups) |
1 1/4 cups whipping cream |
3 large eggs |
2 large egg yolks |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
pinch of ground nutmeg |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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