| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Swiss | Vegetables, Pies, Times, Wrv | 4 | servings |
INGREDIENTS
| 2 | c | Flour |
| 1/4 | ts | Salt |
| 10 | tb | Cold butter |
| 1/2 | c | Ice water |
| 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 |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A PASTRY FILLING 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. Source: Mayi Brady Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov 09, 1998, converted by MM_Buster v2.0l.
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