Best 2 Leek And Swiss Chard Tart Recipes

Embark on a culinary journey with our comprehensive guide to crafting a delightful leek and Swiss chard tart. This exquisite dish seamlessly blends the earthy flavors of leeks and Swiss chard with a creamy filling and crisp crust, creating a symphony of textures and flavors that will tantalize your taste buds. Whether you're a seasoned cook or just starting your kitchen adventures, this article will provide you with all the essential knowledge and step-by-step instructions to whip up this culinary masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK AND SWISS CHARD TART

Leek and Swiss Chard Tart image

Categories Dairy Egg Vegetable Breakfast Brunch Bake Vegetarian Dinner Lunch Leek Fall Chard Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons 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
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

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.

LEEK AND SWISS CHARD TART

Leek and Swiss Chard Tart image

Beet greens, collard greens, or even kale are good substitutes for Swiss chard.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes one 9-inch tart; serves 10

Number Of Ingredients 12

Ingredients

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2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, thinly sliced and rinsed well (4 to 5 cups)
1/4 cup dry white wine
1 bunch Swiss chard, stems and ribs discarded, leaves shredded (4 cups)
1 tablespoon unsalted butter
2 tablespoons all-purpose flour, plus more for surface
1/3 cup whole milk, warmed
2 tablespoons Dijon mustard
1 large egg, lightly beaten
Coarse salt and freshly ground pepper
1 cup grated Gruyere cheese

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.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in the final product.
Don't overcook the leeks and Swiss chard: They should be tender but still have a bit of a bite.
Use a good quality cheese: The cheese will add flavor and richness to the tart.
Don't over-mix the tart dough: Over-mixing will make the dough tough.
Blind-bake the tart crust before filling it: This will help to prevent the crust from becoming soggy.
Serve the tart warm or at room temperature: It's delicious either way!

Conclusion:

This leek and Swiss chard tart is a delicious and easy-to-make vegetarian dish. It's perfect for a light lunch or dinner, and it's also great for picnics and potlucks. The combination of leeks, Swiss chard, cheese, and herbs makes for a flavorful and satisfying dish. So next time you're looking for a new vegetarian recipe to try, give this leek and Swiss chard tart a try. You won't be disappointed!