Swiss Chard and Feta Tart

9 Mar

Swiss Chard Tart with Feta. Photo: M. Gomez

Recipe from JamieOliver.com

Ingredients
Makes 8 servings

Note from Melissa: I was low on chard, so I added some broccoli, caramelized onions, and fava leaves. It was delicious.

Crust:
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
1½ tablespoons chopped fresh thyme or oregano
¾ teaspoon salt
¾ teaspoon freshly ground pepper
⅓ cup extra-virgin olive oil
5 tablespoons cold water

Filling:
2 teaspoons extra-virgin olive oil
6 cups chopped chard (about 1 bunch), leaves and stems separated
2 tablespoons minced garlic
2 tablespoons water
2 large eggs
1 cup part-skim ricotta cheese (or cottage cheese)
1 teaspoon freshly grated lemon zest
⅛ teaspoon freshly ground pepper
½ cup chopped pitted kalamata olives
⅓ cup crumbled feta cheese

Instructions

  1. To prepare crust: Combine whole-wheat flour, all-purpose flour, thyme (or oregano), salt and 3/4 teaspoon pepper in a bowl. Make a well in the center and add 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes.
  2. Preheat oven to 400ºF. Coat a 9-inch tart pan with removable bottom with cooking spray.
  3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim any overhanging dough and use it to patch any spots that don�t come all the way up the sides. Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly brown, 20 to 22 minutes. Let cool on a wire rack for at least 10 minutes.
  4. To prepare filling: Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, 2 to 5 minutes. Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon pepper in a large bowl. Fold in the greens, olives and feta. Pour the filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before cutting into wedges.
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One Response to “Swiss Chard and Feta Tart”

  1. Maxine March 10, 2010 at 7:09 am #

    Looks delicious,
    can´t wait to try it.
    Would it be wrong to say it would be great with a grilled lamb chop?

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