Swiss chard and gorgonzola tart

By Pino Di Cerbo
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Swiss chard has mild, earthy and slightly bitter leaves, while the stalks are sweeter and almost beet-like in taste. Using both parts of this hardy green and pairing it with creamy, full-flavoured gorgonzola makes for a savoury tart that simply can’t be ignored.

SERVES
4
 TO
6

Ingredients

Gorgonzola-Ricotta Mix

  • 1/2 cup (120l) gorgonzola dolce
  • 1 cup (240ml) ricotta chesese
  • 1 egg, beaten
  • Salt and black pepper, to season

Swiss Chard

  • Olive oil, for sauté
  • 1 red onion, finely diced
  • 5 cloves garlic, minced
  • 3 sprigs thyme, leaves only
  • Salt and black pepper, to season
  • 8 large rainbow chard leaves, cut 2 inches (5cm) past where the leaves finish

Tart Crust

  • 3/4 cup (180ml) flour
  • 1/2 cup (120ml) whole wheat flour
  • 2 tablespoons (30ml) icing sugar
  • 1/4 teaspoon (1.25ml) salt
  • 1 lemon, zest only
  • 1/2 cup (120ml) cold butter, cubed
  • 3 tablespoons (45ml) cold water

Assemble

  • 1/2 cup (120ml) grated Parmesan cheese, plus more for garnish
  • 1 egg, beaten for egg wash

Directions

Gorgonzola-Ricotta Mix

  1. Mix gorgonzola and ricotta together in a small bowl.
  2. Add egg to gorgonzola mixture and season with salt and pepper.
  3. Whisk to combine. Set aside.

Swiss Chard

  1. Heat olive oil in a large pan over medium-high heat.
  2. Add onion and cook until soft and golden, five to six minutes.
  3. Add garlic and cook until lightly browned two to three minutes.
  4. Add the thyme and cook for 30 seconds. Season with salt and pepper and transfer to a small bowl. Allow to cool to room temperature and set aside.
  5. Bring a pot of salted water to a boil. Blanch the chard for 30 seconds, then transfer to an ice bath.
  6. Remove chard from water and pat dry. Reserve.

Tart Crust

  1. Preheat the oven to 350° F (175° C)
  2. To a food processor, add flour, whole wheat flour, icing sugar, salt, lemon zest and butter.
  3. Pulse into a sandy texture. Drizzle in cold water while pulsing into a loose dough.
  4. Using your hands, transfer the dough to the work surface and pack it together into a disk. Do not knead. Wrap in plastic and allow to chill in the fridge for one hour.
  5. Roll the chilled dough out on a floured work surface into a large 20-inch by eight-inch (51cm by 20.5 cm) rectangle.
  6. Transfer rolled-out dough to a parchment-lined baking sheet.

Assemble

  1. Spread a thin layer of the ricotta-gorgonzola mixture on the bottom of the dough, leaving a one-inch (2.5 cm) border around.
  2. Spread the onion mixture on top. Lay the chard leaves over the cheese and onion mixtures, exposing the different colour stems.
  3. Sprinkle with grated Parmesan cheese. Fold the edges of the dough inward to cover part of the filling, press in all four corners and brush with a beaten egg.
  4. Bake for 30 minutes. Allow cooling for 10 minutes.
  5. Garnish with more grated Parmesan. Slice and serve. Enjoy! 

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