swiss chard tart with leeks and pecorino
This swiss chard tart with leeks and pecorino is rich and savory. The crust is filled with a silky custard, sweet buttery leeks and a ton of swiss chard.
- Author: Indi Hampton
- Prep Time: 1 hour 45 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8
- Category: Entree
- Method: Baked
- Cuisine: American
crust
- 1 3/4 cup all-purpose flour
- 3/4 tsp sugar
- 3/4 tsp salt
- 1 stick + 3 tbsp cold unsalted butter, cubed
- 3– 6 tbsp ice water
filling
- 2 tbsp unsalted butter
- 3 leeks, thinly sliced
- kosher salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 bunches swiss chard, leaves coarsely chopped, stems discarded
- 1/2 bunch parsley, chopped
- 3/4 cup heavy whipping cream
- 3 eggs, lightly beaten
- 1 cup pecorino, shredded (or other hard salty cheese like parmigiano)
crust
- Combine flour, sugar and salt in the bowl of a food processor fitted with a blade attachment. Pulse until the butter is pea sized. Add 3 tablespoons of ice water and pulse until the dough just comes together when squeezed, adding up to 3 more tablespoons of ice water if needed. Turn out dough onto a lightly floured surface (it will be crumbly) and shape into a fat disk. Wrap in plastic wrap and refrigerate 1 hour, or until firm.
- On a lightly floured surface, roll out dough to a 13-inch round. Carefully transfer dough to a 10 or 11- inch tart pan with removable bottom and trim edges. Prick the bottom with a fork and store in the freezer while the oven preheats.
- Preheat oven to 350°F.
- Place the tart pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans. Bake until the edges are just lightly golden, 15- 20 minutes. Remove the foil and weights and continue baking until the crust is lightly golden all over, 15- 20 more minutes. Transfer to a rack to cool.
filling
- Heat butter in a large skillet over medium heat. Add leeks, season with salt and pepper, and slowly sauté until soft and translucent, stirring occasionally, 10- 15 minutes. Transfer leeks to a large bowl.
- In the same pan, add olive oil and raise heat to medium-high. Add swiss chard, season with salt and pepper, and sauté 4-5 minutes until wilted and tender. Remove from heat and when cool enough to handle, squeeze out excess liquid, finely chop, and add to bowl with leeks.
- Stir in parsley, cream, eggs, pecorino, a pinch of salt and pepper. Spread filling evenly into prepared tart shell and bake 25- 30 minutes, until filling is puffed and firm in the center.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1/8 of tart
- Calories: 446
- Sugar: 2.7g
- Sodium: 517mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11.8g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 2.1g
- Protein: 10g
- Cholesterol: 155mg
Keywords: swiss chard tart