Greens Tart

Photo by: Joseph De Leo
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by kdrob

over 2 years ago

Natalie Barbarese's Testing Notes:

A wholesome, whole wheat crust cradles a lofty mixture of winter greens, leeks, salty Parmesan, and plenty of fragrant dried thyme in kdrob's deeply hued winter tart. Devoid of the eggs and cream you typically find in recipes like this, I was delighted (indeed, surprised) by the lush texture. The free form tart makes it appear unassuming -- all the better to wow your guests at first bite.

I found a swiss chard tart recipe in a magazine, so I tried it, but it had too much cheese, then created my own version with more greens and less cheese.

Makes 1 tart

  • 1 whole wheat pie dough for 1 pie
  • 1 tablespoon olive oil
  • 2 leeks - sliced thin, green parts removed
  • 1 1/2 teaspoon thyme leaves - dried
  • dashes fresh ground black pepper to taste
  • 2 bunches kale, stems removed and chopped
  • 1 bunch swiss chard, stems removed and chopped
  • 1/4 cup + 1 T. shredded parmesan cheese (or to taste)
  • 1 handful italian parsley - fresh, chopped
  1. Pre-heat oven to 400. Then, in a large skillet over medium heat, heat olive oil.
  2. Add leeks and simmer until limp (5 min or less.), add thyme and ground black pepper to taste.
  3. Add kale and swiss chard greens in small batches, and stir until wilted. Keep adding all the greens until the pan is pretty full. And all the greens are wilted down nicely and fragrant.
  4. Remove skillet from heat, let greens cool a little, then stir in 1/4 c. parmesan cheese. Leave in the pan to cool as you work on the pie-dough.
  5. With floured rolling pin, roll out pie dough in a large-ish circle, as thin as possible. Place dough on parchment paper on a baking sheet. Ends may hang over the sheet.
  6. Place cooked greens in the center of the pie-dough and spread it out, leaving a 2" border. Fold up pie-dough around the greens - I leave the rough edges as they are and leave a large portion of the greens showing.
  7. Bake for ~30 min. or until crust is nicely browned. Remove from oven, sprinkle the fresh parsley over it all -and the 1 T. of parmesan cheese if desired.
  8. Slice into 6-8 wedges. Serve with green salad and fruit salad. Smaller slices would work as an appetizer.
Edamam

Nutrition Info:

PER SERVING:

  • 229 calories
  • 14g total fat
  • 2g saturated fat
  • 0mg cholesterol
  • 36mg sodium
  • 25g carbohydrate (3g dietary fiber, 7g sugar)
  • 3g protein

SPECIAL DIETS:

2 Comments Add a Comment
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    Bluebird67 says: I will make this tart on Saturday for a potluck at my house. Can't wait to try it!

    over 2 years ago Reply to this »
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    Lea says: I have never thought of a green tart but this looks fabulous! What a wonderful way to get the family to eat their greens!

    over 2 years ago Reply to this »

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