Swiss Chard, Pear, and Gruyere Tart
Photo © Aran Goyoaga
- 1/2 cup (70 g) superfine brown rice flour
- 1/3 cup (45 g) quinoa flour
- 1/3 cup (35 g) almond flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch pieces
- 6 to 8 tablespoons ice water
- 2 tablespoons olive oil
- 1 medium leek, sliced
- 2 cloves garlic, minced
- 4 cups (175 g) chopped Swiss chard, (remove tough ribs but use the tender ones)
- 2 tablespoons white wine
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 2 eggs
- 1 tablespoon sweet rice flour or cornstarch
- 1/2 cup (125 ml) whole milk
- 1/2 cup (125 ml) unsweetened coconut milk
- 1/2 ounce (15 g) Parmesan cheese, finely grated
- 2 ounces (60 g) Gruyère cheese, grated
- 1 medium Bartlett or Bosc pear, thinly sliced with a mandoline preferably
- Microgreens, for garnish
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bartlett or bosc pear, medium (1)
- Garlic (2 cloves)
- Leek, medium (1)
- Microgreens (1)
- Swiss chard (4 cups)
- Canned Goods
- Coconut milk, unsweetened (1/2 cup)
- Cooking & Baking
- Almond flour (1/3 cup)
- Black pepper, freshly ground (3/4 teaspoon)
- Brown rice flour, superfine (1/2 cup)
- Nutmeg (1 Pinch)
- Olive oil (2 tablespoons)
- Potato starch (2 tablespoons)
- Quinoa flour (1/3 cup)
- Salt (1 1/2 teaspoon)
- Sweet rice flour or cornstarch (1 tablespoon)
- Tapioca starch (2 tablespoons)
- Drinks
- Ice water (6 tablespoons)
- Dairy
- Butter, unsalted (1 stick)
- Gruyere cheese, grated (2 ounces)
- Parmesan cheese (1/2 ounce)
- Whole milk (1/2 cup)
- Refrigerated
- Eggs (2)
- Beer, Wine & Liquor
- White wine (2 tablespoons)
Preparation
Read recipe preparation on cannellevanille.com
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Published October 4, 2012 (4 months ago).
114 people saved this recipe.
