Recipe compliments of Rick and Lynne
For more recipes visit: My Website
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Cuisine:
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American |
Type:
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Tart |
Serves:
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8 |
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Source:
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Bon Appétit | October 1999 via Epicurious.com |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 sheet frozen puff pastry (half of 17.3-oz. package), thawed 2 tbs. butter 3 large leeks (white and pale green parts only), coarsely chopped 1 tsp. dried thyme 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups) 1 1/4 cups whipping cream 3 large eggs 2 large egg yolks 1 tsp. salt 1/4 tsp. ground black pepper Pinch of ground nutmeg |
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Instructions:
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Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill. Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes. |
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Related recipes: None |
2009-07-11