Swiss Chard And Herb Tart Recipes

Steps:

• Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
• Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
• Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
• Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
• Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray. Remove pie crust from pouch; on lightly floured surface, roll crust into 13-inch round. Carefully transfer to cookie sheet.
• In 12-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Add garlic and thyme; cook 1 minute or until fragrant. Add Swiss chard; cook 3 minutes or until just wilted. Stir in vinegar; cook 1 minute longer. Remove from heat.
• Spread goat cheese on dough round to within 11/2 inches of edge. Top with chard mixture, Parmesan cheese and walnuts. Fold edges of dough over filling, making pleats so pastry lays flat. Bake 40 to 45 minutes or until golden brown. Cool 5 minutes. Cut into wedges.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
• Beat the eggs together with the creme fraiche, and season with salt, and pepper.
• In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

Steps:

• To make dough, sprinkle yeast over 1/4 cup warm water and let sit for 5 minutes. There should be some bubbling action after a few minutes. If nothing happens, the yeast is old and should be discarded. Combine remaining ingredients for pastry in a small bowl. When ready, add the yeast-water mixture. Combine the two mixtures. Turn out on a flat surface, and knead, just until combined. If dough is too wet and sticky, add a little more flour. Form dough into a ball, return to bowl, cover with a kitchen towel and put in a warm place for 1 hour or until doubled in volume.
• Meanwhile, make filling. In a food processor, pulse all the ingredients for filling until well combined, scraping down the sides of the bowl once or twice. Mixture should not be a puree, but should have texture. Reserve.
• About 20 minutes before cooking the tart, place rack in the center of oven. Heat oven to 375 degrees.
• Lightly oil a 10-inch pastry ring. Place it on a baking sheet. Lightly oil the section of sheet enclosed by ring. Set aside.
• Divide dough in half. Roll out bottom crust to a 12-inch circle, using extra flour as needed. Twirl dough onto the rolling pin, and set into the oiled ring. Tuck dough snugly into the ring. Leave the dough edges up along sides of ring. Lightly prick dough with a fork, so that it will not rise too much while cooking. Spread the filling evenly over the dough.
• Roll second half of dough into a 10-inch circle. Place circle on top of filling and smooth with fingers. Fold edges of first crust over second to seal in filling. Trim flap to about 1/4-inch width, and remove any extra dough. Pat down gently with a fork to make a firmer seal.
• For the glaze, beat egg with milk or cream (or water). Brush glaze over crust. Using the sharp tip of a knife, make 3 slashes in the crust to act as air vents. Cook for 40 minutes. Remove from oven, and gently slide tart off onto a flat plate. Serve warm or at room temperature.

Steps:

• Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
• Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute.
• Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl.
• Cool slightly. Mix in ricotta and next 7 ingredients.
• Position rack in bottom third of oven; preheat to 375°F.
• Roll out 1 pastry sheet on lightly floured surface to 14-inch square.
• Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.
• Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal and fold in edges.
• Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
• Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.