CHARD-HERB TART
MAKES 6 SERVINGS.
FOR CRUST---
1 1/4 cups flour
1/2 tsp sugar
1/2 tsp salt
1 stick unsalted butter
FOR FILLING---
1 bunch Swiss chard
2 tbs oil
1 onion, chopped
1/4 cup chopped dill
1 tsp grated lemon zest
1/2 cup chopped parsley
1 cup shredded cheddar, plus 1/4 cup shaved cheddar
1/2 cup half and half
1/4 cup grated Parmesan cheese
1 egg, beaten
1/8 tsp nutmeg
MAKE CRUST---Put flour, sugar and salt in a processor, pulse to combine. Add butter, pulse until mixture looks like coarse meal. Add 2 tbs ice water, pulse until dough comes together. Transfer to a sheet of plastic, pat into a disk, wrap, refrigerate 1 hour. *Coat a 9" springform pan with cooking spray. Roll out dough into a 12" round. Ease into pan, prick bottom, refrigerate 30 min. Heat oven to 350 degrees. *Place dough lined pan on baking sheet. Bake until crust is golden all over 20 min. Cool. MAKE FILLING---Slice chard leaves and stems. Heat oil in a skillet. Add onion and chard stems, season, cook until onion is beginning to brown. Add dill and zest, cook 30 seconds. Add chard leaves, cook until wilted. Remove from heat, stir in parsley, salt and pepper. Let filling cool, then squeeze out moisture. *Transfer filling to a processor, pulse until chopped. Transfer to a bowl, stir in shredded cheddar, half and half, Parmesan, egg, and nutmeg. Pour into crust, bake 50 min. Top with shaved cheddar, let melt. SERVE warm or at room temp & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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