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Category: Tarts
Prep Time: Cook Time: Total Time:
1 recipe Pastry, recipe below
1 bunch Swiss chard, washed and chopped (about 5 cups)
1 cup chopped leeks
4 cloves garlic, minced
1/4 tsp. dried thyme, crushed
1 Tbsp. olive oil
3/4 cup shredded mozzarella cheese
Fresh Italian (flat-leaf) parsley (optional)
directions
1. Prepare Pastry, below. Wrap and refrigerate (up to 1 hour) while preparing filling.
2. Preheat oven to 400 degrees F. For filling, in a large skillet cook chard, leeks, garlic, thyme, 1/4 tsp. salt and 1/4 tsp. black pepper in hot oil over medium heat for 4 minutes or until chard wilts and leeks are tender. Cool slightly. Stir in cheese; set aside.
3. On a lightly floured surface, roll Pastry to a 12-inch circle. Transfer to a parchment-lined greased baking sheet. Spoon filling into center of the pastry circle, leaving a 2-inch border. Fold dough over filling, leaving center open and pleating edges of dough. Bake 30 to 40 minutes or until golden. Serve hot. Sprinkle with parsley.
Makes 4 main-dish or 8 appetizer servings
Pastry: In a large bowl combine 1 1/4 cups all-purpose flour and 1/4 tsp. salt. Cut up 1/2 cup cold butter; cut into flour until mixture resembles coarse meal. Combine 1/4 cup ice-cold water, 1/4 cup sour cream, and 2 tsp. lemon juice. Add half the sour cream mixture to flour mixture; toss with a fork. Add remaining sour cream mixture; toss with fork until mixture is moistened. Form into a ball.
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Rustic Swiss Chard and Mozzarella Tart
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Category: Tarts
Prep Time: Cook Time: Total Time:
1 recipe Pastry, recipe below
1 bunch Swiss chard, washed and chopped (about 5 cups)
1 cup chopped leeks
4 cloves garlic, minced
1/4 tsp. dried thyme, crushed
1 Tbsp. olive oil
3/4 cup shredded mozzarella cheese
Fresh Italian (flat-leaf) parsley (optional)
directions
1. Prepare Pastry, below. Wrap and refrigerate (up to 1 hour) while preparing filling.
2. Preheat oven to 400 degrees F. For filling, in a large skillet cook chard, leeks, garlic, thyme, 1/4 tsp. salt and 1/4 tsp. black pepper in hot oil over medium heat for 4 minutes or until chard wilts and leeks are tender. Cool slightly. Stir in cheese; set aside.
3. On a lightly floured surface, roll Pastry to a 12-inch circle. Transfer to a parchment-lined greased baking sheet. Spoon filling into center of the pastry circle, leaving a 2-inch border. Fold dough over filling, leaving center open and pleating edges of dough. Bake 30 to 40 minutes or until golden. Serve hot. Sprinkle with parsley.
Makes 4 main-dish or 8 appetizer servings
Pastry: In a large bowl combine 1 1/4 cups all-purpose flour and 1/4 tsp. salt. Cut up 1/2 cup cold butter; cut into flour until mixture resembles coarse meal. Combine 1/4 cup ice-cold water, 1/4 cup sour cream, and 2 tsp. lemon juice. Add half the sour cream mixture to flour mixture; toss with a fork. Add remaining sour cream mixture; toss with fork until mixture is moistened. Form into a ball.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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