-WALDINE VAN GEFFEN VGHC42A-
-PASTRY-
2 c Flour
1/4 ts Salt
10 tb Cold butter
1/2 c Ice water
FILLING
3 Leeks
2 tb Butter
2 Cloves garlic; mince
1 1/2 bn Swiss chard; stem; chop
Salt and pepper
1 1/2 c Swiss cheese; grate
Put flour and salt in bowl of food processor and pulse 1 to 2 times to mix.
Divide butter into 6 to 8 pieces and add. Pulse just until mixture
resembles coarse meal. Slowly add ice water through feed tube while pulsing
until dough forms ball. Turn out, wrap in plastic wrap and chill 10
minutes. Roll chilled dough 12″ in diameter and place in 9″ tart pan with
removeble bottom. Pierce shell all over with a fork and bake in a 425~ 15
minutes. Remove and let cool. FILLING-Discard dark green part of leeks and
chop white and light green part. Melt butter in large skillet and cook
leeks and garlic until softened, about 10 minutes. Add Swiss chard and
cook, stirring often, until chard is wilted, about 10 minutes. Add salt and
pepper to taste. Place 1/2 grated cheese in bottom of tart shell, then add
leek-chard mixture, then remaining cheese. Bake at 350~ until cheese is
melted and pastry browned, about 25 minutes. Serve warm. 721 cal; 45 gr
fat; 56% fat.
Yields
4 servings