Thursday, 28 January 2010

Chard Tart

This is a bit complex but really good. i use 'Bright Lights' chard in red and yellow - they have a nice mellow flvour.
=== crust === 1 package active dry yeast 1 teaspoon sugar 1/4 cup warm water 3 tablespoons sour cream 1 egg 2 cups all-purpose flour 2 tablespoons butter -- softened 1/2 teaspoon salt === filling === 2 tablespoons olive oil 1 large onion -- thinly sliced 1 red bell pepper -- seeded, sliced thin 1 pound Swiss chard -- (preferably ruby -- chard) 1 egg 1/4 cup chopped fresh basil leaves salt -- to taste black pepper -- freshly ground, to -- taste 3/4 pound cheddar cheese -- grated Combine the yeast, sugar, and water in a small bowl, and let sit until foamy, about 5 to 10 minutes. In a large bowl, combine the sour cream and egg, then stir in 1/2 cup of the flour and the butter and salt. Add the yeast mixture and mix thoroughly. Gradually add the remaining 1 1/2 cups of flour until a soft dough is formed. Place the dough on a lightly floured surface and knead lightly until it is no longer sticky, adding a bit more flour if needed. Place the dough in a buttered bowl, turning to butter the entire surface. Cover and let dough rise until doubled in size, about 1 hour. For the filling, heat the oil in a skillet, and slowly sauté the onion until soft, about 5 minutes. Add the red pepper slices and sauté for 5 minutes longer. Preheat the oven to 350F. Bring a large pot of water to a boil. Carefully rinse and clean the Swiss chard and chop coarsely, including the stems. Cook the chopped chard and stems for 2 minutes in the boiling water. Drain the chard and squeeze out as much water as possible. Stir together the egg, basil, pepper, salt, and the cooked chard. Grease a 10-inch tart pan with a removable bottom. Punch down the dough and roll out on a floured surface to form a 14-inch circle. Fit the dough into the tart pan, trimming the excess from the edges. Spread the onion and pepper slices over the bottom of the tart shell. Cover with the Swiss chard mixture, then top with the cheese. Bake for 45 minutes, or until the top is golden. Cut into wedges and serve hot. This recipe serves 10 to 12 as an appetizer or 4 to 6 as a light lunch.

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