Best Swiss Chard Leek And Goat Cheese Tart Recipes

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LEEK AND SWISS CHARD TART



Leek and Swiss Chard Tart image

Categories     Dairy     Egg     Vegetable     Breakfast     Brunch     Bake     Vegetarian     Dinner     Lunch     Leek     Fall     Chard     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

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

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.

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



Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts image

Look in any Sicilian cookbook and you'll find a recipe for the popular side dish, or contorno, of cooked greens with currants and pine nuts. I make Swiss chard the main attraction of this dish, layering it onto a savory tart with rich and tangy goat cheese, then topping it with sweet currants and toasted pine nuts. Use a crumbly, slightly aged goat cheese, such as Bûcheron, Rodin Affiné, or the domestically produced Laura chanel aged chèvre. Feel free to substitute any other tender greens, such as the tops of beets or turnips, or a bunch of young mustard greens for the Swiss chard.

Number Of Ingredients 20

1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent)
2 extra-large egg yolks
1 large bunch Swiss chard, cleaned, center ribs removed
3 tablespoons extra-virgin olive oil
1/4 cup sliced shallots
1 teaspoon thyme leaves
1/2 cup whole milk ricotta, drained if wet
1/4 cup crème fraîche
6 ounces semi-aged goat cheese
Currant-pine nut relish (recipe follows)
Kosher salt and freshly ground black pepper
1/2 cup pine nuts
1/3 cup extra-virgin olive oil
1/2 sprig rosemary
1 chile de árbol
3/4 cup finely diced red onion
1/3 cup dried currants
1/4 cup balsamic vinegar
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

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.

SWISS CHARD RUSTIC TART



Swiss Chard Rustic Tart image

Enjoy this cheesy tart that's made using Swiss chard and Pillsbury™ pie crust - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons butter
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme
3 1/2 cups chopped rainbow Swiss chard
2 teaspoons balsamic vinegar
4 oz chèvre (goat) cheese, crumbled (1 cup)
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped walnuts

Steps:

  • Heat oven to 400°F. Spray large cookie sheet with cooking spray. Remove pie crust from pouch; on lightly floured surface, roll crust into 13-inch round. Carefully transfer to cookie sheet.
  • In 12-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Add garlic and thyme; cook 1 minute or until fragrant. Add Swiss chard; cook 3 minutes or until just wilted. Stir in vinegar; cook 1 minute longer. Remove from heat.
  • Spread goat cheese on dough round to within 11/2 inches of edge. Top with chard mixture, Parmesan cheese and walnuts. Fold edges of dough over filling, making pleats so pastry lays flat. Bake 40 to 45 minutes or until golden brown. Cool 5 minutes. Cut into wedges.

Nutrition Facts : Calories 432, Carbohydrate 28 g, Fat 3, Fiber 2 g, Protein 12 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 572 mg

SWISS CHARD, LEEK AND GOAT CHEESE TART



Swiss Chard, Leek and Goat Cheese Tart image

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

1 1/2 cups flour
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme leave
1/2 teaspoon salt
12 tablespoons unsalted butter (cold)
1/4 cup ice water
2 tablespoons ice water
3 tablespoons unsalted butter
3/4 lb leek (white and pale green parts)
1 lb swiss chard, roughly chopped
3 eggs
1/3 cup whipping cream
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/8 teaspoon nutmeg
3 tablespoons sultanas, soaked in boiling water 10 minutes, drained
3 tablespoons pine nuts
6 ounces goat cheese, fresh & crumbled

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

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