Serves 6–8
We love this chard tart. It is a delicious light lunch, a tasty mid afternoon snack, or even a great breakfast. Serve it warm or cold, with slices of lime on the side.
For the crust:
2½ cups all-purpose flour
½ cup butter
½ cup vegetable shortening
1 teaspoon salt
1 teaspoon sugar
5–6 tablespoons iced water, for blending
For the filling:
2 bunches swiss chard
1 bunch spinach or kale
½ yellow onion, diced
2 garlic cloves, chopped
2 tablespoons vegetable oil
Salt and pepper
¼ teaspoon grated nutmeg
½ cup grated Parmesan cheese
6 eggs
Egg wash (1 beaten egg with 1 tablespoon water)
4 limes, cut in quarters
1. For the crust: Combine the flour, butter, vegetable shortening, salt, and sugar in a food processor. Pulse the mixture until it resembles raw oatmeal. Add 5–6 tablespoons iced water, one at a time, and pulse until a dough forms. Wrap in plastic film or put in a plastic bag and refrigerate for at least 30 minutes. This dough can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
2. For the filling: Remove the tough veins from the chard. Chop the chard. Do the same with the spinach or kale (trimming and chopping).
3. Rinse the chopped leaves under cold running water and set aside.
4. In a medium-sized saucepan set over medium-high heat, warm the oil and then toss in the onion and garlic. Sauté until tender and translucent, (about 3 minutes). Add the chard and spinach, salt, pepper, and nutmeg. Cook for another 2–3 minutes, stirring. Take off the heat and mix in the grated Parmesan cheese. Taste for seasoning and cool.
5. Preheat the oven to 375ºF.
6. Roll half the dough on a floured surface, until it’s larger than the baking pan. You will use (a 9-inch springform pan).
7. Transfer to the pan and press gently with your fingers, sticking it to the bottom and sides of the pan, all the way to the edge.
8. Be sure to drain all the juice you can from the leaves before pouring the filling into the pan (otherwise the crust will get soggy).
9. Pour the chard and spinach filling into the pan. Make 6 small crevices in the filling, and break one egg into each one.
10. Roll the rest of the dough, and cover the pie with it, folding the edges to seal the tart.
11. Brush with egg wash and place on the middle rack of the oven. Bake for approximately 45–55 minutes or until the top crust is golden brown.
12. Let cool for about 10–15 minutes before slicing.
13. Serve with lime wedges.
Before pouring the chard filling over the crust, you can line the base with some thin slices of Edam cheese, for extra flavor and to get a firmer tart.