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Leek and Swiss Chard Tart


1 sheet frozen puff pastry (half of 17.3 ounce package), thawed
2 tablespoons (1/4 stick) butter
3 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 or whole milk
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg


  1. Roll out pastry on floured work surface to 12- inch square.
  2. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
  3. Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme.
  4. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes.
  5. Add chard; sauté until wilted, about 2 minutes. Remove from heat; cool.
  6. Position rack in bottom third of oven; preheat to 425°F.
  7. Whisk cream and next 5 ingredients in large bowl. Mix in leek mixture. Pour filling into crust.
  8. Bake tart 15 minutes. Reduce heat to 350° F and bake until filling is puffed and just set in center, about 15 minutes longer.
  9. Transfer to rack; cool 10 minutes.

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