New Roots Organics
Organic Recipes > Main Dish > Leek and Swiss Chard Tart



Leek and Swiss Chard Tart (Serves 8)
courtesy of Bon Appetit

Ingredients
* 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed * 2 tablespoons butter * 3 large leeks (white and pale green parts only), coarsely chopped * 1 teaspoon dried thyme * 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups) * 1 1/4 cups whipping cream * 3 large eggs * 2 large egg yolks * 1 teaspoon salt * 1/4 teaspoon ground black pepper * Pinch of ground nutmeg

Method
  1. Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill. Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.






 
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Site of the Week
Girl Meets dirt uses the highest quality, locally sourced, organic fruit, unrefined organic cane sugar, a squeeze of organic lemon, and classically prepares the preserves by hand in seasoned copper pans in their Orcas Island Kitchen! They don't use commercial pectin either, instead they rely on time and concentration for set. https://www.girlmeetsdirt.com