Ingredients
-
1
-
1 1/2
-
1
-
1
-
1/2
-
2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/8
-
1
-
-
-
Directions
Swiss Chard and Herb Tart, Bon Appetite May 2000 This can be served as an appetizer or a main dish , I love this recipe I have been making this as-is for almost 10 years now The only thing I, occasionally, do differently is I will make individual dishes and use the pastry to top the filling vs encasing I have also made this recipe as individual hand pies , Bon Appetite May 2000 This can be served as an appetizer or a main dish
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Steps
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1
Done
|
Cook Chard in Large Pot of Boiling Salted Water Until Just Wilted, About 2 Minutes. Drain. Squeeze Out Liquid. Chop Chard. |
|
2
Done
|
Heat Oil in Heavy Large Skillet Over Medium Heat. Add Garlic; Saute 1 Minute. |
|
3
Done
|
Add Chard; Saut Until Excess Liquid Evaporates, About 5 Minutes. Transfer Chard Mixture to Large Bowl. |
|
4
Done
|
Cool Slightly. Mix in Ricotta and Next 7 Ingredients. |
|
5
Done
|
Position Rack in Bottom Third of Oven; Preheat to 375f. |
|
6
Done
|
Roll Out 1 Pastry Sheet on Lightly Floured Surface to 14-Inch Square. |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
Bake Until Pastry Is Golden Brown, About 45 Minutes. Cool 10 Minutes. |
|
10
Done
|
Remove Pan Sides from Tart. Transfer to Platter. Cut Into Wedges and Serve. |
