Leek And Swiss Chard Tart Food

LEEK AND SWISS CHARD TART

Steps:

• 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.

CREAMY SWISS CHARD PASTA WITH LEEKS, TARRAGON AND LEMON ZEST

Steps:

• Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
• Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
• Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
• Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
• Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
• Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Drain pasta.
• Transfer chard mixture to the empty pasta pot. Stir in the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Season to taste with salt and pepper.
• Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.

LEEK AND SWISS CHARD TART

Steps:

• Turn out pate brisee onto a lightly floured surface. Roll dough into a 13-inch round, about 1/8 inch thick. Press dough into bottom and up sides of a 10-inch springform pan with a removable bottom. Using a paring knife, trim dough to form 1 1/2- to 2-inch-high sides. Transfer to refrigerator, and chill for 30 minutes.
• Preheat oven to 375 degrees. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until pale gold, about 15 minutes. Transfer pan to a wire rack, and let cool completely.
• Meanwhile, heat oil in a large saute pan over medium heat. Add leeks, and cook, stirring often, until softened, about 10 minutes. Add wine and Swiss chard leaves, and cook until liquid has evaporated and chard has wilted, about 5 minutes.
• Melt butter in a medium saucepan. Whisk in flour until incorporated. Slowly whisk in milk, and bring to a boil. Cook until thickened, about 3 minutes.
• Combine leek mixture, milk mixture, mustard, and egg. Season with salt and pepper, and stir.
• Spread leek mixture into tart shell, and sprinkle with Gruyere. Bake until top is golden brown, about 35 minutes. Let cool slightly, and serve warm.

SWISS CHARD, LEEK AND GOAT CHEESE TART

Steps:

• Place the flour, rosemary, thyme and salt in a food processor; process until blended. Add the butter; pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
• Transfer dough to a medium bowl; drizzle with 1/4 cup of the water. Mix with a fork to form a "shaggy" dough. Squeeze some in your hand. If it doesn't hold together, add the remaining water, 1 Tbsps. at a time. Form into a disc; wrap in plastic wrap. Refrigerate at least 1 hour.
• Position the oven rack in the lower third of the oven; heat oven to 400 degrees. Roll the dough on a lightly floured surface into a 13-inch circle. Ease dough into a 10-inch tart pan, fitting it snugly against the sides and bottom; trim the excess. Prick the bottom of the tart with a fork; cover with parchment paper. Fill the tart with pie weights or beans; bake 25 minutes. Remove the weights and parchment; set shell aside to cool.
• Meanwhile, for the filling, melt the butter in a large skillet over medium heat. Add the leeks; cover skillet. Cook, stirring often, until leeks soften, 8-10 minutes. Add the chard; cook, uncovered, until excess water evaporates, 6-8 minutes.
• Beat the eggs, cream, salt, pepper and nutmeg in a medium bowl. Add the vegetable mixture; toss to coat. Pour the mixture into the tart shell. Sprinkle raisins and pine nuts over the top; dot with the goat cheese. Place on a baking sheet; bake until the filling is set and puffy, about 25 minutes. Cool on a rack to room temperature.

SWISS CHARD TART

Steps:

• To make dough, sprinkle yeast over 1/4 cup warm water and let sit for 5 minutes. There should be some bubbling action after a few minutes. If nothing happens, the yeast is old and should be discarded. Combine remaining ingredients for pastry in a small bowl. When ready, add the yeast-water mixture. Combine the two mixtures. Turn out on a flat surface, and knead, just until combined. If dough is too wet and sticky, add a little more flour. Form dough into a ball, return to bowl, cover with a kitchen towel and put in a warm place for 1 hour or until doubled in volume.
• Meanwhile, make filling. In a food processor, pulse all the ingredients for filling until well combined, scraping down the sides of the bowl once or twice. Mixture should not be a puree, but should have texture. Reserve.
• About 20 minutes before cooking the tart, place rack in the center of oven. Heat oven to 375 degrees.
• Lightly oil a 10-inch pastry ring. Place it on a baking sheet. Lightly oil the section of sheet enclosed by ring. Set aside.
• Divide dough in half. Roll out bottom crust to a 12-inch circle, using extra flour as needed. Twirl dough onto the rolling pin, and set into the oiled ring. Tuck dough snugly into the ring. Leave the dough edges up along sides of ring. Lightly prick dough with a fork, so that it will not rise too much while cooking. Spread the filling evenly over the dough.
• Roll second half of dough into a 10-inch circle. Place circle on top of filling and smooth with fingers. Fold edges of first crust over second to seal in filling. Trim flap to about 1/4-inch width, and remove any extra dough. Pat down gently with a fork to make a firmer seal.
• For the glaze, beat egg with milk or cream (or water). Brush glaze over crust. Using the sharp tip of a knife, make 3 slashes in the crust to act as air vents. Cook for 40 minutes. Remove from oven, and gently slide tart off onto a flat plate. Serve warm or at room temperature.

SWISS CHARD AND LEEK GRATIN

Steps:

• In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture.
• Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat.
• Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.
• In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk.
• Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper.
• Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.
• Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.