Swiss chard and gorgonzola tart
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
- Mix gorgonzola and ricotta together in a small bowl.
- Add egg to gorgonzola mixture and season with salt and pepper.
- Whisk to combine. Set aside.
Swiss Chard
- Heat olive oil in a large pan over medium-high heat.
- Add onion and cook until soft and golden, five to six minutes.
- Add garlic and cook until lightly browned two to three minutes.
- 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.
- Bring a pot of salted water to a boil. Blanch the chard for 30 seconds, then transfer to an ice bath.
- Remove chard from water and pat dry. Reserve.
Tart Crust
- Preheat the oven to 350° F (175° C)
- To a food processor, add flour, whole wheat flour, icing sugar, salt, lemon zest and butter.
- Pulse into a sandy texture. Drizzle in cold water while pulsing into a loose dough.
- 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.
- Roll the chilled dough out on a floured work surface into a large 20-inch by eight-inch (51cm by 20.5 cm) rectangle.
- Transfer rolled-out dough to a parchment-lined baking sheet.
Assemble
- Spread a thin layer of the ricotta-gorgonzola mixture on the bottom of the dough, leaving a one-inch (2.5 cm) border around.
- Spread the onion mixture on top. Lay the chard leaves over the cheese and onion mixtures, exposing the different colour stems.
- 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.
- Bake for 30 minutes. Allow cooling for 10 minutes.
- Garnish with more grated Parmesan. Slice and serve. Enjoy!
