Swiss Chard & Feta Tart

Swiss Chard & Feta Tart
 
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This recipe was uploaded
by Despina33

 
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Ingredients

Ingredients
Method
 
  • Makes 8 servings
  • Crust:
  • ¾ cup whole-wheat pastry flour
  • ¾ cup all-purpose flour
  • 1 ½ tablespoons chopped fresh thyme or oregano
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground pepper
  • ⅓ cup extra-virgin olive oil
  • 5 tablespoons cold water
  • 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
  • ⅛ teaspoon freshly ground pepper
  • ½ cup chopped pitted kalamata olives
  • ⅓ cup crumbled feta cheese
This was so so yummy and the swiss chard was taken from my garden Instructions 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 15 minutes. 2. Preheat oven to 400ºF. Coat a 9-inch tart pan with removable bottom with cooking spray. 3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the 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 to 22 minutes. Let cool on a wire rack for at least 10 minutes. 4. To prepare filling: Meanwhile, 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 and the water has evaporated, 2 to 5 minutes. 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.

Swiss Chard & Feta Tart

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This recipe was uploaded by Despina33

 
 

Method


This was so so yummy and the swiss chard was taken from my garden Instructions 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 15 minutes. 2. Preheat oven to 400ºF. Coat a 9-inch tart pan with removable bottom with cooking spray. 3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the 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 to 22 minutes. Let cool on a wire rack for at least 10 minutes. 4. To prepare filling: Meanwhile, 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 and the water has evaporated, 2 to 5 minutes. 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.
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