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Leek and Swiss Chard Tart
Recipe Summary
Yield: Makes one 9-inch tart; serves 10
Ingredients
Ingredient Checklist
1 medium disk %%component_recipe_title%%
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
Gallery
Leek and Swiss Chard Tart
Recipe Summary
Yield: Makes one 9-inch tart; serves 10
Gallery
Leek and Swiss Chard Tart
Leek and Swiss Chard Tart
Leek and Swiss Chard Tart
Recipe Summary
Yield: Makes one 9-inch tart; serves 10
Recipe Summary
Yield: Makes one 9-inch tart; serves 10
Yield: Makes one 9-inch tart; serves 10
Makes one 9-inch tart; serves 10
Ingredients
Ingredients
- 1 medium disk %%component_recipe_title%%
- 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
Directions
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.
Reviews (4)
Add Rating & Review
81 Ratings
5 star values:
4
4 star values:
11
3 star values:
44
2 star values:
20
1 star values:
2
Reviews (4)
Add Rating & Review
81 Ratings
5 star values:
4
4 star values:
11
3 star values:
44
2 star values:
20
1 star values:
2
Add Rating & Review
81 Ratings
5 star values:
4
4 star values:
11
3 star values:
44
2 star values:
20
1 star values:
2
81 Ratings
5 star values:
4
4 star values:
11
3 star values:
44
2 star values:
20
1 star values:
2
81 Ratings
5 star values:
4
4 star values:
11
3 star values:
44
2 star values:
20
1 star values:
2
- 5 star values:
- 4
- 4 star values:
- 11
- 3 star values:
- 44
- 2 star values:
- 20
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
03/12/2013
I made this for a Thanksgiving dinner that my husband and I made for our British friends. This pie was by far the most popular item. I'm famous for fudging recipes, but this one is perfect as is.
Martha Stewart Member
Rating: Unrated
09/29/2012
How about a quarter cup of soft tofu instead of the egg? Ad some Daiya instead of real cheese? I'd love to make this VEGAN!
Martha Stewart Member
Rating: Unrated
11/23/2011
Question: Can i just do this in a pie dish?
Martha Stewart Member
Rating: Unrated
09/10/2010
Tasty and good use of greens from our CSA farm share! I ended up using a combination of braising greens as they were available. I forgot to shred or chop the leaves and I should have, would be easier to eat! Added nutmeg. Use a good Gruyere, maybe cave aged for richer flavor.
Martha Stewart Member
Rating: Unrated
03/12/2013
I made this for a Thanksgiving dinner that my husband and I made for our British friends. This pie was by far the most popular item. I'm famous for fudging recipes, but this one is perfect as is.
Rating: Unrated
Rating: Unrated
09/29/2012
How about a quarter cup of soft tofu instead of the egg? Ad some Daiya instead of real cheese? I'd love to make this VEGAN!
Rating: Unrated
11/23/2011
Question: Can i just do this in a pie dish?
Rating: Unrated
09/10/2010
Tasty and good use of greens from our CSA farm share! I ended up using a combination of braising greens as they were available. I forgot to shred or chop the leaves and I should have, would be easier to eat! Added nutmeg. Use a good Gruyere, maybe cave aged for richer flavor.
All Reviews for Leek and Swiss Chard Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Leek and Swiss Chard Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
