Swiss Chard and Herb Tart

Name: Swiss Chard and Herb Tart
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters shredded aged cheddar cheese, plus 1/4 cup shaved aged cheddar for topping; 1 large egg, lightly beaten; 296 milliliters all-purpose flour, plus more for dusting; 59 milliliters chopped fresh dill; 118 milliliters chopped fresh parsley; 118 milliliters half-and-half; 6 servings Kosher salt and freshly ground pepper; 1 teaspoon grated lemon zest; 0 teaspoons freshly grated nutmeg; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 59 milliliters grated parmesan cheese; 1 teaspoons fine salt; 1 teaspoons sugar; 1 bunch Swiss chard; 1 stick cold unsalted butter, cut into small pieces

For $1.21 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 421 calories, 12g of protein, and 31g of fat. This recipe serves 6. If you have half-and-half, kosher salt and pepper, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 30 minutes.

Instructions

Put the flour, sugar and fine salt in a food processor and pulse to combine.

Ingredients you will need

Fine Salt

All Purpose Flour

Sugar

Equipment you will use

Food Processor

Add the butter and pulse until the mixture looks like coarse meal.

Ingredients you will need

Butter

Add 2 tablespoons ice water and pulse until the dough just comes together, adding up to 2 more tablespoons ice water if needed.

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Water

Dough

Transfer to a sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.

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Wrap

Equipment you will use

Plastic Wrap

Coat a 9-inch springform pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Roll out the dough into a 12-inch round on a floured surface. Ease into the prepared pan and press into the bottom and up the side; trim to make a 2-inch-high crust. Prick the bottom a few times with a fork; refrigerate 30 minutes. Preheat the oven to 350 degrees F.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Oven

Frying Pan

Place the dough-lined pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans.

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Dried Beans

Dough

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Baking Sheet

Aluminum Foil

Frying Pan

Bake until the edges are just lightly golden, about 20 minutes.

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Oven

Remove the foil and weights; continue baking until the crust is lightly golden all over, 15 to 20 more minutes.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Transfer to a rack to cool completely. (The crust can be made a day ahead; cover and store at room temperature.)

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Crust

Make the filling: Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices.

Ingredients you will need

Swiss Chard

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes.

Ingredients you will need

Salt And Pepper