Recipe by Buster's friend
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.
- 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
Directions See How It's Made
- 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.