You may also like
Categories:
pastry butter leeks thyme Swiss chard whipping cream eggs egg yolks salt ground black pepper ground nutmeg
Viewed: 48 - Published at: 2 years agoIngredients
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 2 tablespoons butter
- 3 large leeks (white and pale green parts only), coarsely chopped
- 1 teaspoon 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 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of ground nutmeg
Method
- 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 425F.
- 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 350F and bake until filling is puffed and just set in center, about 15 minutes longer.
- Transfer to rack; cool 10 minutes.
