tart featuring leeks and Swiss chard

Time to Cook

This delightful tart takes about 50 minutes to prepare and bake, including a little time for chilling.

Ingredient List

1 sheet of thawed frozen puff pastry (equivalent to half of a 17.3-ounce package), or a basic tart dough

2 tablespoons of butter (1/4 stick)

3 large leeks (use only the white and light green parts), coarsely chopped

1 teaspoon dried thyme

1/2 bunch Swiss chard, with ribs removed and leaves chopped (approximately 1/2 cups)

1/4 cups of heavy cream (or whole milk as a substitute)

3 large eggs

2 large egg yolks

1 teaspoon of salt

1/4 teaspoon of freshly ground black pepper

A pinch of grated nutmeg

Cooking Instructions

Begin by rolling out the thawed pastry on a floured surface until you achieve a 12-inch square. Carefully place the pastry into a 9-inch glass pie dish, trimming the edges to leave a one-inch overhang. Fold the edges under and crimp for a beautiful finish. Cover the dish and let it chill.

In a large non-stick skillet, melt the butter over medium-low heat. Add the chopped leeks and thyme, seasoning with salt and pepper. Cover the skillet and allow the leeks to cook until they're incredibly tender, about 10 minutes, taking care to stir them occasionally. Once softened, add the Swiss chard and sauté for around 2 minutes until wilted. Remove from heat and let the mixture cool.

Position the oven rack in the bottom third and preheat it to 425°F (220°C). In a large bowl, whisk together the cream, eggs, egg yolks, salt, black pepper, and nutmeg. Then, gently fold in the cooled leek and chard mixture. Pour this delightful filling into your prepared pastry crust.

Place the tart in the oven and bake for 15 minutes. Then, lower the temperature to 350°F (175°C) and continue baking until the filling is puffed up and slightly set in the center, which may take an additional 10 to 15 minutes, depending on your oven. Once done, allow the tart to cool on a rack for 10 minutes before serving. Enjoy your mouthwatering creation!