After Hugh and I got married, just before I started writing this book, I started experimenting with vegetable dishes that could qualify as "man food." I came up with this dish featuring the fabulous combination of barely sweet squash and savory onions. At this point I count on one hand how many times I had made a tart, so I was pleasantly surprised when this went over as well as it did.
I will not lie; this tart has a fair number of steps and will leave you with a sink full of dishes, but it's well worth it. If you like, you can make the tart shell, roast the squash, and sauté the chard a day in advance, then bring everything to room temperature before assembling it. Make sure that there are no holes in the tart crust and that it is completely cooked before adding the filling. I've had the egg mixture leak through the crust before, so hopefully I'm sparing you the same frustration.
Ingredients
Serves 6
Crust
Filling
Step 1
To make the crust, in a food processor, add both flours and the salt and pulse to combine. Add the butter and thyme and pulse until pea-size chunks form. Keep pulsing while adding the vinegar and then the cold water, 1 tablespoon at a time, stopping when the dough just barely holds together. Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes or up to overnight.
Step 2
Preheat the oven to 400°F.
Step 3
上轻轻地磨碎的表面,我推出面团nto a 13-inch circle. It should be about 1/4 inch thick. Roll the dough around the rolling pin and lift it into an 11-inch fluted tart pan with a removable bottom. Press the dough into the edges and up the sides, making sure to patch up any holes. Gently roll your rolling pin across the top of the tart pan to remove the extra dough and create a clean edge. Prick the bottom of the dough with a fork, lay a piece of parchment paper on top, and fill the tart shell with pie weights (I use rocks from the yard-classy, I know). Bake for 15 minutes. Remove the parchment and weights and bake until the top looks almost dry, another 10 to 12 minutes. Remove from the oven and let cool.
Step 4
While the crust is cooling, prepare the filling. On a rimmed baking sheet, toss the squash with 1/2 tablespoon of the olive oil, 1/2 teaspoon salt, and the nutmeg. Spread in an even layer and bake until the squash begins to brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
Step 5
In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil and the garlic. When the garlic starts to sizzle a bit and becomes fragrant, add the Swiss chard, red pepper flakes, and a pinch of salt. Sauté until the chard is wilted, about 5 minutes. Transfer to a large mixing bowl and set aside.
Step 6
Peel and halve the onion and thinly slice. In the same pan you used for the chard, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the onion and a pinch of salt and stir every so often until caramelized, about 20 minutes. When the onions are a nice light brown color, add the balsamic vinegar, stir, and turn off the heat. The onions will absorb the vinegar as they cool a bit.
Step 7
Squeeze out any excess water from the Swiss chard and return to the bowl. In a separate bowl, whisk the eggs until blended well, then add to the chard. To the bowl with the chard, add three-fourths of the squash, half of the cheese, the onion, and a few grinds of black pepper. Gently mix everything together and pour into the tart pan. Spread into an even layer. Scatter the remaining squash and cheese across the top. Bake in the oven until the egg is just set and the top is browned, 24 to 28 minutes. Remove the tart from the oven and allow it to cool for 5 to 10 minutes before cutting into slices and serving.
这也可以在脱底模如果你don't have a fluted tart pan. Because many springform pans are about 9 inches around, the crust will be a bit thicker, so be sure to press the dough gently up the sides of the pan in an even layer, just as you would the tart pan. The filling will be a tad deeper too, so add a few minutes to the final baking time.
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Reviews (7)
Back to TopI love this crust recipe and use it for quiches, too.
Anonymous
10/14/2018
I prepared this for Thanksgiving. It was possibly the best dish on the (very abundant) table! It has the colors of autumn, the special texture of buckwheat, the spices and the red pepper to give it heat. It was a hit with my guests! I substituted nutmeg with cumin - nutmeg is too cookie flavored for my taste....
kikigaida
Verona, Italy
11/30/2015
A friend brought me some buckwheat cereal when she came to visit from Moorpark, California. We had it for breakfast one day with goat cheese and chives. Not so good. So I was looking for a way to use the rest of the package. I used a coffee grinder and made flour from the cereal. I substituted brown rice flour for the all-purpose flour since I am gluten-free. I had to roll out the dough between two sheets of plastic wrap because no amount of flour or chilling was going to make this crust dry enough to transfer after rolling out but it worked out just fine. The thyme in the crust was a stroke of genius. I used lemon thyme since thats what grows in my garden. The recipe is time consuming but its what I call fun on a rainy day in the Pacific Northwest. So I put on some music and went to work. The pluthera of dirty dishes is not a challenge for a dishwasher so that was not a deterrent. What a pleasure it was to taste each step of the way. The end result was sublime. It tasted like heaven in a crust. The carmelized onions with balsamic vinegar was what brought the whole dish an over the top dining experience of pure pleasure. Thank you, Sara Forte, for the fabulous work of art you shared with us.
snoogerbot
Vancouver WA
3/7/2015
I never have buckwheat flour, so I just use whole wheat, and the crust is always really tasty. I also cheat a bit and use frozen/thawed/squeezed dry chopped kale or spinach to make the prep easier on myself. I really enjoy the addition of the balsamic vinegar, it adds something special to the flavor of the whole tart. I love a good vegetarian entree, and this definitely makes the cut!
SomeoneWhoBakes
Anaheim, CA
8/13/2014
I already had a crust so I just used mine and this recipe is super good! I must say I was a bit surprise by the taste.
Natapouette
3/23/2013
The prep is very important as there are a lot of components. My buckwheat didn't hold together well after chilling and I ended up patting it into the pan. It wasn't a problem. Once made, it's delicious!
Littlebluesiren
2/4/2013
This tart was delicious, but it does take a lot of work. The prep is worth it.
bonisteel
1/2/2013
