leek and swiss chard tart

After spending copious amounts of my time in the kitchen instead of doing the laundry or brushing my hair I wanted to have a dinner that for once, did not take me an hour or two to prepare, cook and eat. I’m not a huge fan of the big 30-minute meals going around, I like to take time with my food. I enjoy chopping and mincing and sauteing; I find it therapeutic. Sliding my big mammoth chef’s knife through things — by which I mean food — always gets rid of any frustration and anger management problems I’ve had that particular day — I thought that was normal, no?

But with a much needed foot massage, that will most likely never happen because I am too ticklish I wanted to whip something up that was not only easy on my poor feet but also a bit healthier than the excessive amount of cake we’ve consumed this past week, not to mention all the other party food. This tart is chocked full of vegetables — four leeks and a bunch of Swiss chard — and gives me an excuse to use my tart pan with which I have fallen in love. So I say it’s a win-win — just ignore the whole cup of cheese, but don’t skip it!

This tart, in all it’s gloriousness, is exactly what we needed. Something low key and easy yet so flavorful you wonder why you spent three hours making a roasted chicken that had half as much flavor. A wedge of this with a helping of salad on the side is perfect for breakfast, brunch, lunch, luncheon, dinner, snack — did I forget any? What I’m trying to say is that this is perfect anytime of the day for any reason and if by chance you have guests — make this, because it will blow their socks off while you can brush off their remarks and say, “What? This little thing — oh, it’s nothing really” and then do your happy dance when everyone leaves — or at least that’s what I would do.

Leek and Swiss Chard Tart
Adapted from Martha Stewart

Tart Dough:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
8 ounces (2 sticks) cold, unsalted butter, cut into cubes
1/4 to 1/2 cup ice water

Filling:
2 tablespoons olive oil
4 leeks, white and pale-green parts only, thinly sliced and rinsed well (4 to 5 cups)
1/4 cup white wine
1 bunch swiss chard, stems and ribs discarded, leaves shredded (4 cups)
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1/3 cup whole milk, warmed
2 large eggs, lightly beaten
1 cup grated gruyere cheese
Salt and pepper to taste

Dough: In a large bowl combine flour, salt and sugar, mix to combine. Add butter and cut in using using a pastry cutter until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup water over mixture. Stir until it hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time.

Divide dough in half making 2 disks. Turn dough onto plastic wrap. Wrap in plastic, shape dough into a disk, and refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)

Turn out chilled dough onto a lightly floured surface. Roll dough into a 10-inch round, about 1/8-inch thick. Press dough onto the bottom and up the sides of a tart pan with a removable bottom.; Trim dough flush with the top edge of the pan. Transfer to refrigerator and chill for 30 minutes.

Preheat oven to 375°F. Line dough with parchment paper. Leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges just begin to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until pale gold, about 15 minutes. Transfer pan to a wire rack, and let cool completely.

Filling: Meanwhile, heat oil in a large saute pan over medium heat. Add leeks, and cook, stirring often, until softened, about 10 minutes. Add wine and Swiss chard leaves, and cook until liquid has evaporated and chard has wilted, about 5 minutes.

Melt butter in a medium saucepan. Whisk in flour until incorporated. Slowly whisk in milk, and bring to a boil. Cook until thickened, about 3 minutes.

Combine leek mixture, milk mixture, mustard, half of the gruyere and eggs. Season with salt and pepper, and stir.

Spread leek mixture into tart shell, and sprinkle the remaining half of gruyere over the top. Bake until top is golden brown, about 35 minutes. Let cool slightly, and serve warm.