Leek and Swiss Chard Tart
Baking and Desserts • Yugoslavian
Description
Leek and Swiss Chard Tart
Ingredients
- Shortcrust Cake Mix 20 oz
- Olive Oil 2 tablespoons
- Leek 4 pieces
- Dry White Wine ¼ cup
- Swiss chard leaves 1 bunch
- Butter 1 tablespoon
- Wheat Flour 2 tablespoons
- Milk 0.3 cups
- Dijon Mustard 2 tablespoons
- Coarse Salt to taste
- Large eggs 1 piece
- Ground Black Pepper to taste
- Grated Chocolate 5 oz
Step-by-Step Guide
Step 1
Trim the dark green leaves and roots from the leeks. Thinly slice the remaining parts — you should have about 4–5 cups.
Step 2
Trim the stems from the Swiss chard. Thinly slice the leaves — you should have about 4 cups.
Step 3
Roll out the pastry into a circle with a diameter of 35 cm. Place it in a round tart pan with low sides and press it down well. Refrigerate for 30 minutes.
Step 4
Preheat the oven to 375°F.
Step 5
Cover the pastry with a sheet of parchment paper, fill it with beans or grains, and bake in the oven for 25 minutes until golden. Remove the paper with the beans and bake for another 15 minutes until browned. Let it cool.
Step 6
Meanwhile, heat the olive oil in a saucepan over medium heat. Add the leeks and sauté until soft, about 10 minutes. Pour in the wine and add the Swiss chard. Cook for about 5 minutes until the chard is tender and the wine has evaporated.
Step 7
In the saucepan, melt the butter. Add the flour and mix well. Gradually whisk in the milk and bring to a boil. Let it thicken, stirring, for 3 minutes.
Step 8
Add the milk sauce, mustard, and lightly beaten egg to the saucepan with the leeks and Swiss chard. Mix well, season with salt and pepper.
Step 9
Spread the filling over the pastry and sprinkle with cheese. Bake until golden brown for 35 minutes. Let it cool slightly and serve warm.
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