Leek and Swiss Chard Tart

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Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (I used a basic tart dough instead)
2 tablespoons (1/4 stick) butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used whole milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

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Preparation

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Step 1

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.

Step 2

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; sauté until wilted, about 2 minutes. Remove from heat; cool.

Step 3

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.

Step 4

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.

Chef’s notes

The tart serves as both brunch and dinner.

It maintains its flavor over several days.

You can use a basic tart dough instead of puff pastry.

The recipe was adapted from Bon Appetit, October 1999.

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Leek and Swiss Chard Tart

Ingredients

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Chef’s notes

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