Swiss Chard, Pear, and Comté Tart

Swiss Chard, Pear, and Comté Tart

Prep time
1 hour
Cook time
1 hour
Total time
2 hours

Based on a recipe from Small Plates and Sweet Treats cookbook by Aran Goyoaga of Cannelle et Vanille blog. Published by Little, Brown and Company in 2012.
Recipe Type: Lunch, Main Course
Serves: one 9" tart or three 6" tarts
Ingredients
~~ For the pastry crust ~~
½ cup (70 g) brown rice flour
â…“ cup (45 g) quinoa flour
â…“ cup (35 g) almond flour
4 tablespoons tapioca starch
½ teaspoon salt
¼ teaspoon pepper
1 stick (110 g) cold or frozen butter, cut into ½" pieces
6 to 8 tablespoons ice water
~~ For the filling ~~
2 tablespoons extra virgin olive oil
1 medium leek (white and light green parts only), thinly sliced
2 cloves garlic
4 cups (175 g) Swiss chard, chopped and tough ribs removed
2 tablespoons white wine
1 teaspoon salt
½ teaspoon ground white pepper
pinch of nutmeg
2 large eggs
1 tablespoon sweet rice flour
½ cup (120 ml) whole milk
½ cup (120 ml) cream
2½ cups (75 g) Comté cheese, shredded
1 medium ripe pear, thinly sliced
Instructions
To make the pastry crust, add the first six ingredients in the bowl of a food processor and pulse two times. Add the cold butter and pulse ten times until the mixture resembles very coarse sand.
Add the 6 tablespoons ice water and pulse until dough comes together. It will not form a ball at this time. Check to see if the dough holds together when pressed between your fingers. Add more water, if needed.
Turn the dough in a floured work surface. Knead it a couple of times and form a ball. If making 6" tarts, divide the dough in thirds. If making 9" tart, do not divide dough. Wrap in plastic and flatten into a disc. Refrigerate for at least 1 hour.
Meanwhile, preheat your oven to 375 F (190 C). Take dough out of the refrigerator and unwrap the plastic. Roll it out on the plastic wrap to about ¼-inch thick. If dough cracks, press it back together.
Using the plastic as an aid, lift your dough and invert gently on tart pan. Roll your pin on top to cut out excess dough. Remove plastic and excess dough. Refrigerate for 15 minutes.
Blind bake by covering with parchment and pie weights (use ceramic ones or dry beans). Bake for 15 minutes. Remove pie weights and paper and bake another 10 minutes, until lightly golden. Let cool. The tarts can be made up to 2 days in advanced. If not yet using, store in refrigerator covered loosely with aluminum foil.
To make the filling, heat pan with olive oil over medium heat. Sauté the leek and garlic, cooking until tender, about 5 minutes.
Add the chard, wine, half the amount of salt (1/2 teaspoon), half the amount of pepper (1/4 teaspoon), and nutmeg. Cook until chard is wilted and most liquid evaporated, about 5 to 8 minutes. Set aside to cool.
In a bowl, whisk together the eggs, sweet rice flour, milk, cream, half the amount of Comté cheese, the remaining salt and pepper.
Fill the tart crust with chard and top with pear slices. Pour the custard over it and top with remaining Comté cheese.
If desired, protect the edge of your crust by wrapping around it a pie crust protector or make your own with a thin sliver of aluminum foil.
Bake at same temperature, 375 F (190 C), about 20 to 25 minutes, until the filling is bubbly and golden. Let it cool slightly before cutting. Garnish with micro green or sprouts.
Notes
*Note that you may have a substantial amount of leftover filling. This can be easily used as filling for savoury crepes, frittata, and omelets!
Recipe by Tartine and Apron Strings at http://www.tartineandapronstrings.com/2012/10/18/swiss-chard-pear-and-comte-t