Swiss Chard and Herb Tart
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4-8
ingredients
- 1 lb swiss chard, stems and ribs removed
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1 (15 ounce) container whole milk ricotta cheese
- 1⁄2 cup freshly grated parmesan cheese
- 2 large eggs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon minced fresh thyme
- 1⁄4 teaspoon minced fresh oregano
- 1⁄8 teaspoon grated nutmeg
- 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
directions
- Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
- Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute.
- Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl.
- Cool slightly. Mix in ricotta and next 7 ingredients.
- Position rack in bottom third of oven; preheat to 375°F.
- Roll out 1 pastry sheet on lightly floured surface to 14-inch square.
- Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.
- Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal and fold in edges.
- Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
- Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
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RECIPE SUBMITTED BY
<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p>