Leek and Red Chard Tart

by Kirsten on March 22, 2011 · 24 comments

in Main Dishes, Misc. Savory Dishes

Quiches and Tarts are very traditional in the Alsace area of France, which is very close to my Palatinate home in Germany.  A lot of dishes are shared across the border and therefore, quiches have been in my recipe repertoire since I started cooking for my family.

This leek and red chard tart is especially easy to assemble since it calls for store bought puff pastry. The filling, containing leek and red chard, gets precooked and finished, after the addition of the eggs, while baking in the tart shell.

Serve this leek and red chard tart along a fresh green salad and you are rewarded with a very simple but elegant dinner. I like to bring quiches or tarts to get together with my friends or serve them at my parties since they are always a crowd-pleaser and so effortless to assemble ahead of time.

019+b Leek and Red Chard Tart

Ingredients:

*  1 sheet frozen puff pastry (half of 17.3-ounce package) (250 g), thawed
*  2 tablespoons butter
*  3 large leeks (white and pale green parts only), coarsely chopped
*  2 teaspoon dried thyme
*  1 bunch red chard, ribs removed, leaves chopped

*  1 1/4 cups whipping cream
*  3 large eggs
*  2 large egg yolks
*  1 teaspoon salt
*  1/4 teaspoon ground black pepper
*  Pinch of ground nutmeg

026+a1 Leek and Red Chard Tart

Directions:

Butter a 9-inch-diameter (22 cm) spring pan.
Roll out pastry on floured work surface to 12-inch (30 cm) square. Transfer to 9-inch-diameter spring pan.
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; saute until wilted, about 2 minutes. Remove from heat; cool.

Position rack in bottom third of oven; preheat to 400 F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Cut crust sides to the height of the filling.

Bake tart for about 40 minutes and until filling is puffed and just set in center. Transfer to rack; cool 10 minutes.

061+b Leek and Red Chard Tart

Adapted from epicurious.com.

pixel Leek and Red Chard Tart

{ 24 comments… read them below or add one }

Dom at Belleau Kitchen March 22, 2011 at 7:07 pm

Wow this looks like a fabulous quiche. I love leeks in quiche, they add such a light buttery quality. And I love that you've used puff pastry for the case. Very unusual!

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Guvi March 22, 2011 at 7:37 pm

I know what's for dinner tonight! Thank you! :))

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Cooking Creation March 22, 2011 at 7:57 pm

Holy cow this looks amazing!

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Chele March 22, 2011 at 8:00 pm

Great picture, reallt love that first one. Great idea for a week night meal.

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Ocean Breezes and Country Sneezes March 22, 2011 at 8:33 pm

This looks like it's to die for delicious! May I have a slice!

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From Beyond My Kitchen Window March 22, 2011 at 10:05 pm

Quiche is always a good supper when you have extra eggs or vegetable to use up. This looks yummy.

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Les rêves d'une boulangère (Brittany) March 22, 2011 at 11:30 pm

This looks so healthy and appetizing! I love leek (but I haven't tried chard) and within quiches I know its delicious. Thanks for sharing. Great images!

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Andrea @ ForkFingersChopsticks March 23, 2011 at 2:08 am

I think you are the quiche/tart queen. I'm hoping someday you'll bring this one to our meeting. Hope you're having a good week.

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scrambledhenfruit March 23, 2011 at 2:49 am

This is beautiful! I'm just beginning to get fresh greens- they'd be delicious in this! :)

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JelliDonut March 23, 2011 at 3:34 am

A quiche is one of my favorite meals. This looks delicious!

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Hi, I am Carlos March 23, 2011 at 11:51 am

Kirsten, this looks fantabuloso! I am hosting a small meeting for a few members of the American Diabetes Society and this tart sounds like a good idea. Thanks for the inspiration.

I will post the polenta recipe soon…. you would love it. It is very easy to make too.

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Karen Harris March 23, 2011 at 1:22 pm

This does look wonderful Kirsten. I often forget about making quiches but when I do my family loves them. I'll have to try this recipe.

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bolliskitchen March 23, 2011 at 1:47 pm

ein Prachtexemplar!

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Barbara | VinoLuciStyle March 23, 2011 at 3:49 pm

I recall vividly eating my first quiche. I had tasted one a neighbor had prepared when my husband (yes, used to!) and I were newly married and had just moved to North Carolina. I still have her recipe even! What is not to love?

Like many things…quiche seems to have popular moments but I always consider it popular and like that first piece with Alma I will probably always remember you bringing quiche to our first food blogger get together. I thought to myself, now that is a woman after my own heart. And then you left me some. Made us friends forever. :)

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sweetandsaucy March 23, 2011 at 4:06 pm

This looks heavenly, Kirsten! I absolutely love leeks. Maybe I'll have to adapt this one based on what I get from my CSA this summer…

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Tricia @ Saving room for dessert March 23, 2011 at 4:33 pm

Lovely quiche. I have never worked with puff pastry much but am warming up to the idea. That recipe sounds very satisfying. Great photos!

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Zoe March 23, 2011 at 10:15 pm

It has been a honor for me to be a follower of your blog and I would love to present several awards to you for all your fantastic cooking skills.

The awards are at this link, http://bakeforhappykids.blogspot.com/2011/03/brown-sugar-mini-muffins-and-awards.html

Cheers.

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Sally - My Custard Pie March 24, 2011 at 5:51 am

I only found out recently that quiche originated in Germany before the French adopted it. I don't usually like puff pastry in a tart but this looks thin and crispy, buttery and just what I'd like for lunch today – could you send me a slice?

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Lea Ann March 24, 2011 at 1:03 pm

Beautiful! I bought some frozen kale that I now don't know what to do with. Do you think it would work in a recipe like this?

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Sara @ Saucy Dipper March 24, 2011 at 2:39 pm

You know, I think a light green salad in the morning makes great sense. I never make my own salads for breakfast, but whenever I have them out…I can't get enough. Eggs and greens DO belong together.

Great post. I learned a lot!

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A SPICY PERSPECTIVE March 24, 2011 at 3:30 pm

It's lunchtime right now and guess what I'm craving…THIS! Too bad I can't whip one up in 5 minutes. Maybe for dinner tonight…

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Susi's Kochen und Backen March 24, 2011 at 4:26 pm

Kirsten, Deine Tart schaut super lecker aus. Die Kruste mit dem Blaetterteig ist eine geniale Idee! Das Rezept wird vermerkt!

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The Food Hound March 25, 2011 at 12:52 am

This is a perfect excuse to make the new pastry crust I've been wanting to make! Looks so perfect and so seasonal!

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Elisabeth March 26, 2011 at 6:33 pm

Good thing I tracked back to what else I missed. Lovely Leek, and Chard Tart… with an easy to make puff pastry crust.
Perfect for an elegant brunch, lunch, or a snack!

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