Thursday, May 12, 2005

Chard and Feta Tart

Chard and Feta Tart (Adapted from Eating Well)

For the crust
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon salt
3/4 teaspoon fresh ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water

For the filling
2 teaspoons extra-virgin olive oil
6 cups chopped chard, leaves and stems separated
5 garlic cloves, minced
2 tablespoons water
2 large eggs
1 cup ricotta cheese
1 teaspoon freshly grated lemon zest
1/8 teaspoon freshly ground pepper
1/2 cup chopped pitted kalamata olives
1/3 cup crumbled feta cheese

To make the crust

In a medium bowl, whisk together flours, thyme, salt and pepper. Pour in oil and water - stir the wet ingredients into the dry until a soft dough forms. Scoop the mixture out onto a lightly floured surface and knead a couple of times just until the dough comes together. Wrap in saran wrap and place in the refrigerator to chill for 15 to 20 minutes.

Meanwhile, preheat oven to 400.

Remove the dough and roll to a 12" circle on a lightly floured surface. Carefully move the dough to a 9" removable bottom tart pan coated with nonstick spray. Gently press the dough into the bottom and up the sides - trim off any overhanging dough. Use a fork to prick the bottom and sides in a few places. Place in the oven and bake until lightly browned, about 20 to 22 minutes. Remove and let cool on a wire rack for 10 minutes.

To make the filling

In a large skillet, heat oil over medium heat. Add chard stems - cook, until just tender, about 2 minutes. Stir in garlic - cook until fragrant, about 30 seconds. Add chard leaves and 2 tablespoons water - cook, stirring, until the leaves are just tender and the water has evaporated, 2 to 5 minutes. Scoop the mixture into a sieve set on top of a bowl and set aside to drain and cool for 5 minutes.

In a large bowl, whisk together eggs, ricotta, lemon zest 1/8 teaspoon pepper. Add the chard mixture, olives and feta - fold together until combined. Scoop the mixture into the cooled crust and smooth over the top. Bake until the top is lightly browned and the center is set, about 30 to 35 minutes. Remove and let cool for 10 minutes before serving.

Makes about 6 servings.

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  1. So the filled tart bakes at what temp for 30-35 min.? The previous temp of 400 degrees sounds high. Just wondering. Sounds delicious.


  2. Erica - Well, that's what we baked our tart with and it worked just fine for us! Feel free to reduce the temperature if you think it would be too high.