Over the last year or so, I’ve learned that a toddler keeps you rather busy. Her super hero power is transforming herself into a mini-tornado, and strategically spreading the contents of our house across the floors in an even fashion. It’s a very thorough process.
I bring this up just so you know that you CAN do this recipe. It’s easy, but it takes more time than we’re willing to spend during the week. Therefore, any recipe that take over 30 minutes has been relegated to the weekend. But it’s worth the little bit of extra time on Sunday night cuz:
- It’s really yummy
- I don’t have to make lunch for myself or the tiny tornado the next day
Next time, I may even bring out my real camera, instead of using my cellphone for photos!
Swiss chard, Spinach & Parmesan Tart
1 c unbleached white flour
7 Tbsp unsalted butter
1/8 tsp salt
1-3 Tbsp cold water
1 bunch swiss-chard
16oz bag frozen chopped spinach
8 large egg yolks
1 c heavy cream
1 c grated parmesan
¼ – ½ tsp cayenne
1 ½ tsp dried thyme
½ tsp onion powder
¼ tsp dried ginger
1 ½ – 2 tsp cumin
salt & ground pepper
1 egg + 1 tsp water
Preheat oven to 420 F.
Make the dough. It will need to chill 30 min at least before using. You can do this part earlier in the day and let it sit in fridge, or just before you start cooking.
First, tear off about 18 inches of plastic wrap and set it aside on the counter. Otherwise, later you’ll be trying to figure out how to that with sticky dough fingers.
In a large bowl, add the flour, the unsalted butter, and the salt. (Now is a good time to wash your hands). Mash everything together with your fingers until the butter is mixed in with the flour and there are no more lumps. Then add the water. Start with 1 Tbsp, and add another if necessary. Most of the time I use 2 Tbsp, but tonight the winter air was SUPER dry and I used 3 Tbsp.
When the dough is smooth and not crumbly, it’s ready. Form into a ball, and place onto the sheet of plastic wrap. Push it down into a flat disc, wrap it up, and refrigerate at least 30 min.
Boil a large pot of water, and start deboning the swiss chard. (cut out the red stalks from the leaves) Chop the stalks into small pieces and toss them into the pot for 5 minutes, and then add the chopped swiss chard leaves. Boil 10 minutes or until tender.
When the chard is finished boiling, toss in the frozen spinach to thaw it. Then pour the entire pot out into a sieve and MASH out as much water as humanly possible. After I think I can’t possibly press out any more water, I bunch up a few paper/cloth towels and press some more. They will be SOAKED.
Remove your disc of dough from the fridge to soften a bit while you do the next step.
Now, take the incredibly small amount of greens you end up with to the food processor and dump it all in. Add the 8 egg yolks, parmesan and spices. Pulse until combined.
Tear off a large sheet of parchment paper, and sprinkle with a little flour. Roll out the dough to a roundish shape, about ¼ inch thick.
Scoop out the spinach & swiss chard filling onto the center of the rolled out dough. Fold up the outer edges, one piece at a time so they overlap slightly.
Beat one egg with 1 tsp water, and brush it all over the dough so that it browns nicely when baking.
Bake for about 45 minutes or until the crust is a nice golden brown color.