Comments on: leek and swiss chard tart

By: deb

deb — Tue, 31 Jan 2012 02:47:31 +0000

Thanks! Can’t believe you’re the first one to catch that!

By: Dalnapen

Dalnapen — Mon, 30 Jan 2012 17:20:45 +0000

Deb,

‘Chard’ needs to be corrected in the recipe title here. Thanks–I’m making this as a dinner side tonight. (Can’t explain why I expected this tart to have cheese in it! I guess for me the word Swiss is a mnemonic for cheese, Federer and army knives!)

By: MelissaBKB

MelissaBKB — Thu, 21 Jul 2011 02:12:22 +0000

This was delicious, but I would go with Deb’s use of the tartdough over the puff pastry. Because the PP doesn’t ‘puff’, as Natalie said above, for me the texture is all wrong. The crust is just a buttery mess. After two other times trying to use puff pastry as pie/quiche crust, I have concluded that that’s really not where it deserves to be used. Puff pastry should shine! The filling however, is amazing, and I already have a request from my husband to make it again.

By: Erin

Erin — Mon, 11 Jul 2011 17:26:54 +0000

I too have had an over abundance of greens from the CSA I joined and with leeks, chard and kale among this week’s take I started searching through your recipe index. I used the kale and leeks for the tart and made a very simple pie/tart dough. I must confess that I did add a little cheese, which was tasty, but it certainly didn’t need it. I’m not much of a tart or quiche maker so I was very happy when it turned out perfectly (just needed to be in the oven a bit longer than the recipe called for) and my husband and I have been eating it for breakfast, lunch and dinner. Thanks again for another amazing recipe–I froze dough for an extra crust so will definitely be making another rendition later this summer or fall.

By: Kirsten

Kirsten — Wed, 01 Jun 2011 17:20:43 +0000

Hi Deb, I made this tart recently and it was divine. I have been drowning in greens from our CSA this cold spring, so I have spent a lot of time in your recipe index. So I am really writing about this tart, your chard and white bean stew, creamed chard, and spagetti with chard and garlic. I cannot thank you enough for providing some variety for my family during chard-o-rama. As a thank you, I wanted to point you to this chard recipe. It started as an Alice Waters recipe in a post from Louisa (of Wednesday Chef), but this person evolved it to new heights with fennel! I hadn’t heard of this blog, this was a Tastespotting find. I think you might like it!

http://phoo-d.com/2009/07/06/swiss-chard-and-fennel-gratin/

By: Julie

Julie — Tue, 19 Apr 2011 15:01:11 +0000

I have some lovely chard in my garden, and I am going to try fillo dough cause that’s what I have in my freezer! I love the adaptability of your recipes. Thank you!

By: sara

sara — Tue, 29 Mar 2011 21:55:26 +0000

does your website have a “Cook This” feature, where we can add them to a “recipe box” or something?

I come to you first whenever I’m in the mood to try something new. Or like today, when I got swiss chard in my Veggie Box and didn’t know what to do with it! This tart is what I’ll do with it. Thanks!
Sara in Key West

By: Natalie

Natalie — Tue, 25 Jan 2011 00:57:00 +0000

I just made this and it was wonderful. I was suspicious of a quiche with no cheese (isn’t that the best part?) but it didn’t need cheese at all.

I used four whole eggs instead of three eggs and two yolks, and I used milk instead of cream. It didn’t really “puff” like the recipe said, but it tasted delicious and the texture was great.

By: Kate

Kate — Wed, 06 Oct 2010 19:29:23 +0000

Made this last night & it was a such a hit for our dinner party! Great combo of leeks & chard – nice & rich – all around delicious. Thanks!

By: deb

deb — Thu, 13 May 2010 15:18:49 +0000

Sue -- I'm a big, big fan of the crust used here. It doesn't need to be par-baked and it barely shrinks. Some people have had trouble bringing the dough together, it is very dry, but it will come together with a little kneading and I now use it exclusively.