Rustic Chard, Potato, and Goat Cheese Tart
Photo: Whitney Ott, Randy Mayor; Styling: Claire Spollen
How to Make It
Step 1
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 teaspoon salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill 30 minutes.
Step 2
Remove stems from chard leaves; chop stems to equal 1 cup. Chop leaves to equal 4 cups. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chard stems and onion to pan; sauté 1 1/2 minutes. Add chard leaves to pan; sauté 2 1/2 minutes. Stir in remaining 1/4 teaspoon salt, potato, and thyme. Remove from heat; cool.
Step 3
Preheat oven to 375°.
Step 4
Unwrap dough, and roll into a 14-inch circle on a floured surface. Place dough on a baking sheet lined with parchment paper. Spread chard mixture evenly over dough, leaving a 2-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover chard). Combine 1 teaspoon water and egg white in a small bowl, stirring with a whisk. Brush dough edges with egg white mixture. Sprinkle pepper and cheese over chard mixture. Bake at 375° for 40 minutes or until browned. Let stand 5 minutes; cut into 12 wedges.
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Great use of Swiss Chard!
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.
strongirl's Review
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.
JaninBaltimore's Review
this was too much work and not very good
Kperry177's Review
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.
lexip7's Review
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!
detailaddict's Review
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.
The crust in a loser -