Swiss chard, leek and goat cheese tart
1 1/2 cups flour
1 tablespoon each: minced fresh rosemary,
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fresh thyme leaves
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) cold, unsalted butter,
cut into 1/2-inch cubes
1/4 cup plus 2 tablespoons ice water
3 tablespoons unsalted butter
3/4 pound leeks, white and pale green parts,
cut into 1/2-inch pieces
1 pound Swiss chard, stems optional, roughly
1/3 cup whipping cream
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
3 tablespoons golden raisins, soaked in
boiling water 10 minutes, drained
3 tablespoons pine nuts
6 ounces fresh goat cheese, crumbled
Makes 10 servings
1. 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.
2. 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 tablespoon at a time. Form into a disc; wrap in plastic wrap. Refrigerate at least 1 hour.
3. 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.
4. Meanwhile, for the filling, melt the butter in a large skillet over medium heat. Add the leeks; cover skillet. Cook, stirring frequently, until leeks soften, 8-10 minutes. Add the chard; cook, uncovered, until excess water evaporates, 6-8 minutes.
5. 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 until room temperature.
For this recipe from his site, Leitesculinaria.com, David Leite advises to wash the chard in several changes of water to remove any grit. If you want to use the chard stems, he writes, "Cut the stems into 1/2-inch pieces and simmer them in chicken stock for 10 minutes or until crisp-tender, then cook them with the leeks. If you use red or rainbow chard, the color may bleed and stain the leeks."
Nutritional information per serving: 374 calories, 67 percent of calories from fat, 29 g fat, 17 g saturated fat, 133 mg cholesterol, 22 g carbohydrates, 9 g protein, 556 mg sodium, 2 g fiber