As harvest season is coming to  a close, it is refreshing to still see lots of leafy greens available. I was pretty excited last week when we received a beautiful bunch of swiss chard in our CSA share. I’ve cooked with chard throughout our CSA season, but I was interested in looking for a more autumn-themed dish. I can always count on my Eating Well: In Season cookbook to provide me with a seasonal meal.

The recipe that I found was pretty similar to some of the frittatas that I’ve made throughout the summer except that this recipe called for a tart crust made from scratch. I was pretty excited to give it a try.

Chard and Feta Tart
Adapted from Eating Well In Season

Crust

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 and 1/2 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water

Filling

2 teaspoons extra-virgin olive oil
6 cups chopped chard (about 1 bunch), leaves and stems separated.
2 tablespoons minced garlic
2 tablespoons water
2 large eggs
1 cup part-skim ricotta cheese
1 teaspoon freshly grated lemon zest
1/8 teaspoon freshly ground pepper
1/2 cup chopped pitted Kalamata olives
1/3 cup crumbled feta cheese

To prepare crust:

Combine whole-wheat flour, all-purpose flour, oregano, salt and 3/4 teaspoon pepper in a bowl. Make a well in the center and add 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes.

Preheat oven to 400F. Coat a 9-inch tart pan with removable bottom with cooking spray.

Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim an overhanging dough and use it to patch any spots that don’t come all the way up the sides. Prick the bottom and sides with a fork in a few places. Bake the crush until firm and lightly brown, 20 to 22 minutes. Let cool on a wire rack for at least 10 minutes.


To prepare filling:

Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add chard stems and cook, stirring until just tender, about 2 minutes. Add garlic and cook, stirring until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, about 2-5 minutes. Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon black pepper in a large bowl. Fold in the greens olives, and feta. Spread the filling into the crust. Bake the tart until the top is lightly browned and knife inserted in the corner comes out clean, 30 5o 35 minutes. Let cool for 10 minutes before cutting into wedges.

 

This was an awesome meal. The home-made crust was so savory from the black pepper and oregano. The filling was delightful. I didn’t have lemons on hand, so I added some lemon-pepper seasoning and it worked just fine. It probably wasn’t as strong as it would have been with the addition of grated lemon peel, but it worked. I loved the combo of the olives and feta with the chard.

This was a great recipe because it involved plenty of baking, but served as a dinner. Although I thought that making the crust would be an extra step and inconvenient, it was one of the best parts. I didn’t have a tart dish, so I used a regular pie dish which worked fine, but didn’t have the same aesthetic. If you are planning to serve this to guests or has hor d’eourves, I would recommend using the actual tart dish. I’ve stumbled upon a few recipes since that require them, and I’ll probably purchasing one in the near future, if I can find one at an affordable price. In the meantime, it’s not really about what this tart looked like, but how good it tasted while I was chowing it down!

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