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chicken salad w/ them. Tarragon Quorn Salad, here I come!
And here's the tart recipe. I'd recommend using more oregano in the crust and only cooking the chard leaves for just 1.5 minutes. Since I didn't have kalamata olives, I used sliced black olives and added about a tablespoon of capers and some extra salt. Also, my tart took longer to cook and I had to cover the crust edge to keep from burning, but that might just be my wacky stove. I'm thinking of adding a little cream cheese to the crust recipe for a little extra moisture next time, but all and all it was a hit. A very bright and lemony dish!
Swiss Chard and Feta Tart
8 appetizer servings or 4 entree
Crust
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 tablespoons chopped fresh thyme or oregano
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water (approx, I used about 6)
Filling
2 teaspoons extra-virgin olive oil
6 cups chopped chard (about 1 bunch), leaves and stems separated
2 tablespoons minced garlic
2 tablespoons water
2 large eggs
1 cup part-skim 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
1. To prepare crust: Combine whole-wheat flour, all-purpose flour, thyme (or oregano), salt and 3/4 teaspoon pepper in a bowl. Make a well in the center and add 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for at least 15 minutes.
2. Preheat oven to 400F. Lightly coat a 9-inch tart pan, with removable bottom, with olive oil. (I used a glass pie pan and it worked just fine.)
3. Roll the dough into a 12” circle on a lightly floured surface. Transfer to the prepared pan and press into bottom and up sides. Trim any overhanging dough and use it to patch any spots that don’t come all the way up the sides. Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly brown, 20-22 minutes. Cool on a wire rack for at least 10 minutes.
4. To prepare filling: Heat 2 teaspoons oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender, 2 to 5 minutes.
5. Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon pepper in a large bowl. Fold in the greens, olives and feta. Pour the filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before cutting into wedges.
Recipe Nutrition
Per serving: 287 calories; 18 g fat (5 g saturated fat, 11 g mono unsaturated fat); 68 mg cholesterol; 21 g carbohydrates; 9 g protein; 2 g fiber; 547 mg sodium; 185 mg potassium
Nutrtion Bonus: Vitamin A (40% daily value), Calcium & Vitamin C (15% dv).
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