Celebrate Mom this Mother’s Day with this lovingly crafted Rustic Tart. Whether it’s a brunch to start her day with warmth or a cozy dinner to end it with love, make every bite a memorable one!
Rustic Swiss Chard Tart
1 2/3 cup flour
¾ tsp. salt
½ tsp. baking powder
1/3 cup + 1 Tbsp. olive oil
¼ cup water
1 bunch Swiss chard
1 cup red onion, vertically sliced
1 cup Yukon gold potatoes, thinly sliced
2 tsp. fresh thyme leaves, chopped
1 tsp. water
1 large egg white
½ tsp. black pepper
½ cup goat cheese, crumbled
Combine flour, 1/2 teaspoon salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With the processor on, slowly add the oil mixture through the food chute; process until the dough is crumbly. Turn the dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent the dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill 30 minutes.
Remove stems from chard leaves; chop stems to equal 1 cup. Chop leaves to equal 4 cups. Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add chard stems and onion to pan; sauté 1 1/2 minutes. Add chard leaves to pan; sauté 2 1/2 minutes. Stir in remaining 1/4 teaspoon salt, potato, and thyme. Remove from heat; cool.
Preheat oven to 375°.
Unwrap dough, and roll into a 14-inch circle on a floured surface. Place dough on a baking sheet lined with parchment paper. Spread chard mixture evenly over dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover chard). Combine 1 teaspoon water and egg white in a small bowl, stirring with a whisk. Brush dough edges with egg white mixture. Sprinkle pepper and cheese over the chard mixture. Bake at 375° for 40 minutes or until browned. Let stand 5 minutes; cut into 12 wedges.
Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com