Swiss Chard Tart
Canadian Living Magazine: November 2007
Servings: 8

Feta, mint and Swiss chard meld into a tasty trio. Serve hot, warm or at room temperature as a brunch tart or vegetarian main course.

1 bunch swiss chard (about 1 lb/500 g)
2 tbsp (25 mL) butter
1 bunch green onions, thinly sliced (about 1-1/2 cups/375 mL)
1/4 cup (50 mL) chopped fresh mint
1/4 tsp (1 mL) each salt and pepper
4 eggs
3/4 cup (175 mL) mascarpone cheese
1/2 cup (125 mL) 10% cream
3 oz (90 g) feta cheese, crumbled (about 3/4 cup/175 mL)
Pastry:
1-1/2 cups (375 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold butter, cubed
1 egg yolk
1 tsp (5 mL) lemon juice or vinegar
ice water

Pastry: In bowl, mix flour with salt. Using pastry blender or 2 knives, cut in butter until mixture is in fine crumbs with a few larger pieces. In liquid measure, beat egg yolk with lemon juice; mix in enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until ragged dough forms. Press into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4-inch (2 cm) overhang; fold overhang under and flute edge. Prick shell all over. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil; bake until evenly golden, 10 minutes longer. Let cool on rack.

Cut off Swiss chard stems; discard or save for another use. In pot of boiling salted water, cook leaves until tender, about 2 minutes. Drain and chill in cold water; drain again and squeeze dry. Chop leaves; set aside.

In skillet, melt butter over medium heat; fry green onions until softened, about 3 minutes. Stir in Swiss chard, mint, salt and pepper. Set aside.

In separate bowl, beat together eggs, mascarpone and cream until smooth; stir in Swiss chard mixture and half of the feta. Pour into pie shell; sprinkle with remaining feta.

Bake tart in centre of 375°F (190°C) oven until filling is set and golden, about 35 minutes. Let cool on rack for 10 minutes before cutting into wedges. (Make-ahead: Let tart stand for up to 4 hours. Or cover and refrigerate tart for up to 24 hours; let come to room temperature before serving.)