Savory Chard and Goat Cheese Tart

Chef's note: This is the kind of dish that is easy to make and works well at the end of a spring day when you're not certain what to make. It can be made ahead to serve at room temperature and works well as a part of a brunch or a picnic or as the main course for an elegant, yet light, evening dinner.


Preheat the oven to 375 degrees and grease two 9-inch tart pans.

In a bowl, mix together the flours and cornmeal for the crust. Cut in the butter until it is evenly distributed. Make a well in the center of the flour mixture, slowly add about 1/2 cup of ice water, and mix it in with your hands. Add the remaining water a little at a time, using only as much as needed for the dough to form a soft ball. Divide the dough in half and roll out the crusts on a floury surface between sheets of waxed paper, then gently place them in the tart pans. Press the dough into the pans with your fingers, prick them with a fork, and pake them for about 6 minutes. 

In a large skillet, heat the olive oil and sauté the leeks and garlic for about 3 minutes, then add the red pepper and continue to sauté until it's tender, about 3 more minutes. Add the chard, thyme, and rosemary and sauté just until the chard is wilted. Remove the pan from the heat. Whisk together the eggs and milk in a bowl.

Divide the sautéed vegetable filling between the two crusts, spreading it evenly. Dot each tart evenly with goat cheese, then pour the egg mixture over the filling. Bake until the top is lightly golden, about 30 to 40 minutes. Let the tart rest for 5 to 10 minutes before cutting them. 

The Family Kitchen

The kids will love rolling out the crust for the tart while you prepare the filling. Consider doubling the crust recipe and letting the kids have even more fun rolling, cutting, and shaping the extra dough into different shapes. They can make small thumbprint mini-tarts to bake on a tray and later fill with a little cheese or jam. 


Two tarts serve 12 to 16

-1/3 cup whole wheat flour
-1/3 cup unbleached flour
-1/2 cup cornmeal
-1/4 cup butter or olive oil
-1/2 to 1 cup ice water

-1/4 cup olive oil
-1 large or 2 small leeks, rinsed and sliced
-6 cloves garlic, minced
-1 small red bell pepper, minced
-2 bunches Swiss chard (or spinach), stemmed and ripped or chopped into small pieces
-2 tablespoons minced fresh thyme or 2 teaspoons dried
-1 tablespoon chopped fresh rosemary or 1 teaspoon dried
-6 eggs
-1 cup milk, buttermilk, or yogurt
-6 to 8 ounces Montrachet or chèvre, chilled