Rustic Chard, Potato, and Goat Cheese Tart

The contents of the tart are good but I could not get the crust to hold together well enough to knead , let alone bake , Ruined two batches of crust - finally resorted to a tried and true Pate Brisee recipe and made a tasty tart with filling.

I made this tonight with our garden chard. I agree with other reviewers that the dough was too short--will add more liquid next time--but it was lovely and crumbly when it came out of the oven. My husband and I are big Swiss Chard fans, so we loved the filling. Would make this again.

This was a decent recipe but it really needs more cheese or something if you are making it as a dinner. I just eyeballed the crust and added more liquid as needed to hold it together and keep it from being crumbly. It is supposed to be a rustic crust so doesn't have to look perfect. And yes to using a mandolin to slice potatoes. I have a cheap one and it cut them paper thin so they cooked through easily. Does NOT serve 12 unless as an appetizer and not worth the effort for an appetizer.

this was too much work and not very good

I followed the advice of previous reviewer, mixed in the goat cheese and cooked the potatoes prior to sticking in the oven. Also used the pizza stone which was an excellent idea because this dish goes cold quick. I really wanted to like this, it looked amazing...but it was bland when you didn't get a bite with lots of goat cheese, and the crust was a challenge. I used king arthur wheat all purpose flour, maybe that was the problem? But it was too dry and crumbly...attempted more oil and water...crust is not my strength, but it wasn't worth the time and effort to make again.

I added one link of chorizo and subtracted the extra tablespoon of olive oil and just let the onion and chard mixture cook in the little bit of grease from the chorizo. I used a madoline to slice the potatoes and cooked them for a few minutes on the skillet. I would recommend doing this because the crust cooks up quicker than the 40 minutes--mine only took 30 minutes. My husband and I loved it!

I couldn't find this in the November 2014 issue and so simply referred to it on my Galaxy Tab. This was really good, and reasonably simple to make. The crust was just a tad fussy as I had to add more liquid to keep the dough from being too crumbly, but it otherwise rolled out and handled well. Rather than sprinkle the goat cheese on top I melted it into the chard in the skillet. I also greatly shortened the baking time by cooking the potatoes to just-tender in the skillet with the chard (adding water and covering for several minutes, then letting the excess evaporate) and then placing the assembled tart on a hot stone via a pizza peel. As everything was cooked already it took only about 10 minutes for the crust to bake. I cut it into 6 wedges (12? Really?) for a standalone meal, but next time I'll serve with soup.