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Mediterranean Chard, Feta and Olive Tart

 
Mediterranean Chard, Feta and Olive Tart
151

A delicious savory tart, chunks of feta, black olives and herbal crust are delicious together. It can be served as an appetizer or a main dish!

Yield

8

servings

Prep

20

min

Cook

70

min

Ready

125

min

Trans-fat Free
 

Ingredients

For the crust:
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
1 ½ tablespoons thyme
freshly chopped or oregano
*
¾ teaspoon salt
¾ teaspoon black pepper
freshly ground
¼ cup olive oil
plus 1 tablespoon
5 tablespoons water
iced
For the filling:
2 ½ teaspoons olive oil
7 cups swiss chard
about 1 bunch, leaves, stems separated and chopped
2 ½ tablespoons garlic
minced, or to taste
2 tablespoons water
2 large eggs
1 cup ricotta cheese
prefer low-fat
1 teaspoon lemon zest
lemon zest
teaspoon black pepper
freshly ground
*
½ cup kalamata olives
halved and pitted
*
cup feta cheese
crumbled

Directions

For the crust:

Mix together whole wheat flour, all-purpose flour, thyme (or oregano), salt and ¾ teaspoon pepper in a bowl.

Make a well in the center and add ¼ cup plus 1 tablespoon 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 30 minutes.

Preheat oven to 400ºF.

Coat a 9-inch tart pan with removable bottom with cooking spray or greased with butter.

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 any 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 crust until firm and lightly brown, about 21 minutes.

Let cool on a wire rack for at least 15 minutes.

For the filling:

Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat.

Stir in chard stems and cook, stirring, until just tender, 2 to 3 minutes.

Stir in garlic and cook, stirring, until fragrant, about 30 seconds.

Stir in chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, 3 to 4 minutes.

Put the greens to a sieve over a bowl and let drain and cool for about 3 minutes.

Add eggs, ricotta, lemon zest and ⅛ teaspoon pepper in a large bowl and whisk until well combined.

Fold in the greens, olives and feta.

Pour the filling into the crust.

Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 32 to 35 minutes.

Let cool for about 8 minutes.

Serve warm.

 

* not incl. in nutrient facts

Reviews

+4

about 7 years

Made this tart with the fresh Swiss chard from our CSA farm, and they were gorgeous. Yesterday we had a pot-luck on the farm, we baked this tart, and it was definitely well welcomed. It disappeared within a few minutes, and everyone enjoyed this savory and tasty tart. Chunks of feta, olives, also I added the extra sun-dried tomatoes, having all these yummy ingredients all in one bite, the flakey and herbal crust was absolutely delicious and went very well with the filling. Definitely will make this recipe again and again!

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 23251% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 390mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 42% Vitamin C 18%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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