Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, swiss chard tart. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Fill the tart shell with the vegetable mixture, and pour over the cream mixture. This tart is an easy and adaptable recipe, but you have to learn a few basics. That tart looks lovely and swiss chard is my favorite leafy green.
Swiss Chard Tart is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Swiss Chard Tart is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have swiss chard tart using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Swiss Chard Tart:
- Get 1 here is a link for a great tart dough recipe…. http://www.williams-sonoma.com/m/recipe/basic-tart-dough.html
- Make ready 1 bunch Swiss chard
- Prepare 1 medium onion finely chopped
- Prepare 1 lemon
- Get 1 egg beaten
- Prepare 1/2 cup half n half
- Take 1 cup white cheddar cheese shredded
- Prepare 1/4 cup chopped parsley
- Take 1 garlic clove minced
- Make ready 1 salt to taste
- Make ready 1/2 tsp pepper
- Take 1 tbsp olive oil
Roughly chop the Swiss chard, discarding the rough stems. Spread the Swiss Chard Filling out over the Almond Crust. A Niçois variation of the herb tart, this "tourte" puts a new spin on Swiss chard, serving it on puff pastry, with apples, figs and pine nuts, flavoring it with lemon and parmesan and sweetening it with. Swiss chard and herb tart with young cheese. (SBS Food).
Steps to make Swiss Chard Tart:
- Prepare tart dough recipe, it Doesnt have to be the link I provided. Just make sure your dough goes into a spring form pan. It will be so much easier to cut and serve. A tart pan is fine as well. If you can find frozen tart shells, by all means give it a go.
- Prepare your swiss chard…Wash and chop the leaves. Chop the stems into finer pieces and put in separate bowls. Set aside.
- In a large sautee pan, add onions and swiss chard stems to oil and cook for about 10 min until softened. Add garlic and cook for just 30 seconds.
- Add swiss chard leaves, salt to taste, pepper and the juice of half the lemon. Watch out for those seeds! Cook for about 5 min.
- Remove from heat and let cool. Drain any excess liquid from swiss chard mix through a strainer.
- To a food processor, add swiss chard mix, 1 beaten egg, parmesan, shredded cheese, and half and half. Pulse a few times to incorporate. You still want it somewhat chunky. I've omitted this step of the food processor before and it was still great, just more texture was in the tart. You could combine everything with a spoon or by hand.
- Pour mix into prepared crust and bake for 45 to 50 min at 350°F.
- When the tart comes out it should be set, top with a sprinkle of more cheddar if you'd like. Makes it look pretty. Let cool for about 15 min before removing the sides of a spring form pan and slicing into. Pie like cuts is the suggested serving. Serve with extra lemon wedges on the side to drizzle over.
Wash the Swiss chard, removing the stems, and place it in a covered pot with only the water that remains on. Enjoy this cheesy tart that's made using Swiss chard and Pillsbury® pie crust - a tasty dinner. 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. Swiss chard and pasta tart recipe; a crunchy vegan appetizer with maccheroni pasta, pumpkin and Porcini mushrooms by chef Pietro Leemann from Milan.
So that’s going to wrap it up with this exceptional food swiss chard tart recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
