Leek and Swiss Chard Tart
Photo © Deb Perelman
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 2 tablespoons (1/4 stick) butter
- 3 large leeks (white and pale green parts only), coarsely chopped
- 1 teaspoon dried thyme
- 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
- 1 1/4 cups whipping cream
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of ground nutmeg
- Produce
- Swiss chard (1/2 bunch)
- Thyme, dried (1 teaspoon)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Nutmeg, ground (1 Pinch)
- Salt (1 teaspoon)
- Bread & Baked Goods
- Puff pastry, frozen (1 sheet)
- Dairy
- Butter (2 tablespoons)
- Whipping cream (1 1/4 cups)
- Refrigerated
- Egg yolks, large (2)
- Eggs, large (3)
- Other
- 3 large leeks (white and pale green parts only), coarsely chopped
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 24, 2008 (5 years ago).
35 people saved this recipe.
