| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
|
Sheet frozen puff pastry; (half of 17.3-ounce |
|
|
; package), thawed |
| 2 |
tb |
Butter; (1/4 stick) |
| 3 |
lg |
Leeks; (white and pale |
|
|
; green parts only), |
|
|
; coarsely chopped |
| 1 |
ts |
Dried thyme |
| 1/2 |
bn |
Swiss chard; ribs removed, |
|
|
; leaves chopped |
|
|
; (about 2 1/2 cups) |
| 1 1/4 |
c |
Whipping cream |
| 3 |
lg |
Eggs |
| 2 |
lg |
Egg yolks |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 |
pn |
Ground nutmeg |
INSTRUCTIONS
Roll out pastry on floured work surface to 12-inch square. Transfer to
9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp
edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and
thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very
tender but not brown, stirring often, about 10 minutes. Add chard; saut
until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425F. Whisk cream and
next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling
into crust.
Bake tart 15 minutes. Reduce heat to 350F and bake until filling is puffed
and just set in center, about 15 minutes longer. Transfer to rack; cool 10
minutes.
Makes 8 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1715 Calories (kcal); 157g Total Fat; (81% calories from fat);
33g Protein; 50g Carbohydrate; 1456mg Cholesterol; 2732mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 29
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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