Monday, April 30, 2007

Leek and Swiss Chard Tart

This recipe makes a wonderful meat free meal, brunch dish, or could be prepared in a mini-muffin tin for an appetizer. Start by rolling a puff pastry crust into a 12" square. Put into a 9" pie plate and trim to leave 1" extra. Roll this extra dough under at the edge of the plate to make a thicker rim on the shell. Set aside. Saute a leek that has been well cleaned and diced. When the leek is tender, add a large bunch of swiss chard which has been roughly chopped and saute until it is tender. In a bowl, whisk 2 eggs plus 3 egg yolks, 1 1/4C heavy cream, nutmeg, salt and pepper to taste. After cooling the greens to room temperature, add them to the egg mixture and stir. Pour into the shell and bake at 350 degrees for 25-30 min, until the custard has set. Allow to cool for 10 min before slicing. We served the tart with sliced tomatoes and crusty bread along with a crisp white wine.



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