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Posts Tagged ‘Chevre’

Have you discovered the charms of chard? A hearty green, with big shiny leaves, it’s a nutritional superstar with all sorts of vitamins and minerals. But I love it because it tastes great! To me, chard is like getting two complimentary vegetables in one — the leaves are tender and spinach-like, and the stalks are firmer, with a delicate flavor that reminds me of celery or fennel. Chard leaves have an slightly bitter flavor, which fades with cooking. The stalks are delicious in their own right, although they require a bit more time in the pan.

This elegant, rustic tart showcases the chard, accented with a few bits of sweet roasted red pepper and salty kalamata olives, and all bound together with tangy fresh goat cheese. Think of this as quiche where the vegetables took over.  It makes a beautiful summer meal.

Swiss Chard and Chevre Tart

Adapted from Tartlette

Ingredients:

Basic flaky pie crust (Use your favorite.  Here’s mine.)

1 bunch fresh swiss chard, washed and patted dry

2 Tbsp. olive oil

2 large shallots or one medium onion, diced

2 roasted red peppers (bottled is fine)

1/4 cup kalamata olives, pitted and roughly chopped

3 eggs, slightly beaten

1/2 cup milk

5-6 oz fresh goat cheese (chevre), crumbled

Salt and pepper

Pinch of freshly grated nutmeg

Directions:

Preheat oven to 350 degrees F.

Roll out crust and fit into 9 inch tart pan.  Place foil or parchment on entire bottom of crust, and up the sides. Fill with pie weights or rice or beans (these can be re-used for this purpose again and again). Bake 15 minutes. Take foil and pie weights out.  Continue baking another 5-10 minutes, or until the crust is lightly browned. Remove from oven.

While crust is baking, cut chard leaves away from stalks. Chop the leaves and slice the stalks. In a large sauté pan, cook the shallots or onions in the olive oil until tender (one minute for the shallots, longer for the onion). Add the stalks of the chard and continue cooking until barely tender, just a few minutes. Add the chard leaves and cook until the leaves have wilted and cooked through. Add the roasted red pepper and olives, and season with salt and pepper. Set aside.

In a food processor or blender, combine the eggs, milk, chevre and dash of nutmeg until smooth.

Spread the vegetable mixture in the crust, making sure it’s evenly distributed. It should look pretty full, but don’t worry. Gently pour the chevre mixture over the chard, until the crust is brimming. You might have extra filling, depending on how much room your chard took up. (You can bake the extra alongside the tart, in a little ramekin, and it’ll be a delicious little treat.)

Bake for 40 minutes, or until puffed and set in the center.  The top should be lightly browned.  Serve immediately with a crisp green salad and a glass of white wine, for a perfect “French bistro” dinner.

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