Our recent summer hot weather caused our swiss chard to (happily) grow like mad and then (sadly) bolt. I was left with a ton of chard that had to get used up fast. Result: this incredible swiss chard tart!
I’m starting to eat more gluten free and wanted to try Baker Joseph’s Gluten Free Flour. I used this recipe using my chive flavoured butter with these instructions. It all worked magically. Except for one tiny detail.
I left out the xantham gum because I didn’t have any.
Mistake.
While still delicious, the crust was very hard. A little word to the wise: if you’re making a gluten free recipe, make sure you have all ingredients on hand.

Ingredients

Serves: 8-12 slices

Tart

• 2 1/4 cups (315 g) all purpose gluten-free flour
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 10 tablespoons (140 g) unsalted butter, roughly chopped and chilled
• 1/2 to 3/4 cup water, iced (not including ice cubes)

Filling

• 1 1/2lb swiss chard, washed
• 1 medium red onion, chopped
• 2 cloves garlic, chopped
• 6-8 sundried tomatoes, chopped
• 2 tablespoon olive oil
• 1 tablespoon butter
• 4 eggs
• 1/4 cup plain yogurt
• 1/4 cup milk
• 1/2 cup feta cheese
• 1 teaspoon and a pinch each sea salt and black pepper

Method

Prep Time: 2hr
Cook Time: 45min

Tart

• Whisk dry ingredients in a large bowl.
• Add cold butter and use a pastry blender to chop into small pieces. You can also use a food processor.
• Add 1/2 cup ice water to the dry ingredients one tablespoon at a time. After the first 1/2 cup has been added, mix to see if the mixture is coming together. If not continue to add one tablespoon at a time until the mixture begins to come together.
• Knead lightly on a floured surface and form dough into 1 inch balls. Place balls around the edge and centre of a greased tart pan, press down, and shape as shown here.
• Prick holes in your dough using a fork and freeze for 45 minutes.
• Bake at 350°F then allow fill with swiss chard filling.

Filling

• Melt olive oil and butter in a deep pan over medium heat. Add chopped onions and saute for one minute before adding garlic.
• Cut stems off chard and slice each leaf down the middle and cut into strips. When onions start to soften add a pinch each of salt and pepper followed by the swiss chard. Continue to toss and cook over medium heat until chard has wilted.
• In a separate bowl whisk 4 eggs with 1/4 cup each yogurt and milk. Mix in the crumbled feta, salt and pepper.
• Mix the cooked swiss chard in with the egg mixture. Fill your cooked tart shell and bake for 25 minutes or until golden brown at 350°F.
• Serve with side salad.

I can’t lie to you, I didn’t serve this one with a side salad. We ended up eating half the tart for dinner, then the other half for breakfast the next day. It was that darn delicious.

Creating a dish with produce grown in your own garden has to be the most satisfying feeling. I still get excited thinking about the raspberry rhubarb phyllo galette and blackberry pie I made from our garden last summer.

 

Just a heads up that I’ll be taking tomorrow off, and you might expect a few more days off in the upcoming future. Life is just insane right now with planning the end of the school year, Create Curate, the DIY Wedding Workshop Series and a baby shower. Eeps!