Leek and Swiss Chard Tart
Here’s the recipe for the Leek and Swiss Chard Tart I wrote about on Monday. It was excellent. I mentioned that I don’t love egg dishes. This one was similar to a quiche, but airier and fluffier. Without using too many ingredients it was rich and flavorful.
You can substitute frozen piecrust for the puff pastry or make your own, but using a frozen puff pastry sheet makes the crust light and crisp. I used spinach in place of the chard because chard was unavailable.
I have one complaint. The tart took forever to cook. Forever. I don’t think it was a problem with my oven since I’ve been baking cookies all week without a problem, but nowhere in the recipe reviews does anyone mention that the cooking time is off. The puff pastry browned and puffed in the time suggested, but the eggs took forty-five minutes, not the suggested fifteen to cook through. I don’t know if I was being overly cautious in not wanting to eat runny eggs because I’m pregnant, or if the runny eggs would have set in the resting time, but at one point I ran everything under the broiler hoping to firm things up quickly. It seemed to work, but when I cut all the way through liquid filling rose to meet me. I stuck the whole mess back in the oven for another ten minutes and it was finally cooked when I took it out. It was surprisingly not overdone.
Assuming your tart behaves better than mine did, this is an easy kid-friendly egg dish. If your kids like scrambled eggs they’ll like this. Call it egg pie if they’re suspicious. It would be great for brunch, but it was a nice dinner too. Serve with a salad or a side of veggies and you’ve got a healthy, complete meal.
Leek and Swiss Chard Tart
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons (1/4 stick) 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
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; saute 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.
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March 6th, 2008 at 7:49 pm
Yum Yum and more YUM! I love leeks, and I love leeks and tarts! Thanx for the idea, I’ll try this at work tomarrow
August 12th, 2008 at 10:29 pm
GREAT recipe! I made this tonight. My husband, myself and 4 children all enjoyed it. The tart needs to bake at 425 for 15 min. and then reduce the temp. to 350 and bake another 15 min. Let cool for 10 min. before cutting/serving.
August 28th, 2008 at 7:25 am
[...] without the leeks and chard by Jackie A recent comment reminded me of my failed, but delicious, leek and swiss chard tart a few months ago. Earlier this week I decided to give it another go and I picked up a box of puff [...]