Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 bunch of Swiss chard, washed and chopped
- 1 red onion, sliced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 4 ounces of crumbled feta cheese
- 2 eggs
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- 9-inch tart pan
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it in the tart pan. Trim the excess dough and prick the bottom with a fork.
3. In a large bowl, toss the chopped Swiss chard and sliced red onion with olive oil, salt, pepper, and garlic powder.
4. Spread the chard and onion mixture on a baking sheet and roast in the preheated oven for 10-15 minutes, until tender and slightly caramelized.
5. In a separate bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese.
6. Spread the roasted chard and onion mixture evenly on the bottom of the puff pastry.
7. Sprinkle the crumbled feta cheese on top of the chard and onion mixture.
8. Pour the egg and cream mixture over the top of the tart.
9. Bake the tart in the preheated oven for 25-30 minutes, until the filling is set and the top is golden brown.
10. Let the tart cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 350
Fat: 24g
Saturated Fat: 10g
Cholesterol: 110mg
Sodium: 680mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- You can use kale or spinach instead of Swiss chard.
- You can use goat cheese instead of feta cheese.
- You can use half-and-half instead of heavy cream.
Variations:
- Add some chopped sun-dried tomatoes or roasted red peppers to the filling.
- Use different herbs, such as thyme or rosemary, to flavor the filling.
- Make mini tarts instead of one large tart.
Tips and tricks:
- Make sure to prick the bottom of the puff pastry with a fork to prevent it from puffing up too much.
- Roast the chard and onion mixture until it's tender and slightly caramelized for the best flavor.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F (180°C) for 10-15 minutes, until heated through.
Presentation ideas:
Serve the tart on a platter with some fresh herbs or greens for garnish.
Garnishes:
Fresh herbs, such as parsley or basil, or a sprinkle of red pepper flakes.
Pairings:
This tart pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots or sweet potatoes
- Grilled asparagus
- Quinoa or rice pilaf
Troubleshooting advice:
- If the puff pastry is too soft, refrigerate it for a few minutes before rolling it out.
- If the filling is too runny, bake the tart for a few more minutes until it's set.
Food safety advice:
Make sure to wash the Swiss chard thoroughly before using it in the recipe.
Food history:
Tarts have been a popular dish in Europe for centuries, and puff pastry was invented in France in the 17th century.
Flavor profiles:
This tart has a savory and slightly tangy flavor from the feta cheese and roasted vegetables.
Serving suggestions:
Serve this tart as a main dish for lunch or dinner, or as a side dish for a brunch or potluck.
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