Sharon's Recipes

MARCH: Swiss Chard Tart With Red Onion Confit

This is a wonderful winter tart when you want something green for either brunch or a light appetizer for dinner.

SWISS CHARD TART WITH RED ONION CONFIT

CRUST: 1 1/4 cups of flour, 6 T. cold butter, 2 T. cold Crisco, 1/2 tsp salt, 3-4 T. ice water

Combine flour and salt in cuisinart. Blend in butter until crumbs form. Add Crisco and Blend. Slowly add water 1 T at a time with machine running until it comes together. Remove from machine, form into a flat round.

Wrap in waxed paper and refrigerate for an hour while you prepare the filling. Have a 10 inch tart pan with a removable bottom ready.

TART FILLING:

2 cloves or garlic, minced
1/4 of a large onion, chopped.
1 bulb fennel, thinly sliced
2 T olive oil
2 T butter
1.75 – 2 lbs of of red swiss chard, washed, stemmed and chopped
1 tbsp Pernod
2 ounces golden raisins, soaked in boiled water to plump, and drained
1/4 cup toasted pine nuts.
6 large eggs, beaten
1/2 cup grated parmesan
1/2 cup Locatelli Pecorino Romano

Melt butter and oil in a large frying pan. Saute the onion and garlic for a minute until softened. Add the sliced fennel and saute until soft. Add the drained chopped chard and toss until coated. Saute until partially wilted (you still want some volume). Add the Pernod at the last minute and allow the alcohol to cook off.

In a large bowl whisk the eggs, add the rest of the ingredients and lastly the sauteed chard.

Roll out the crust into the 10 inch tart pan . Pour in the filling and smooth out. Bake in a preheated 350 oven for 30 minutes or until set.

RED ONION CONFIT:

Melt a little olive oil and butter in a skillet. Slice red onions and saute until wilting. Add a small amount of brown sugar and a little balsamic . Allow to caramelize, stirring often. Serve as a line over the warm tart or on the side.

 

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