"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Leek and Swiss Chard Tart Recipe

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This recipe for Leek and Swiss Chard Tart, by , is from Playgroup Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joni Nawrocki
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is something Mallorie always loves to eat. Hope you're little one will enjoy it too!

 

 

 

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