sundaysuppers

Swiss Chard, Pear, and Gruyère Tart

Makes four 9-inch round tart or four 14 by 4-inch rectangular tart

Pastry Crust
2 cups (280 g) superfine brown rice flour
1 1/3 cup (180 g) quinoa flour
1 1/3 cup (140 g) almond flour
1/2 cup (80 g) potato starch
1/2 cup (60 g) tapioca starch
2 teaspoon salt
1 teaspoon freshly ground black pepper
4 stick (1 pound) cold unsalted butter, cut into 1/2-inch pieces
1 1/2 to 2 cups (24 to 32 tablespoons) ice water

1. Add the first seven ingredients to the bowl of a food processor. Pulse a couple of times to aerate. Add the cold butter to the flour mixture and pulse ten times, until the butter is cut into pea-size pieces.
2. Add 1 1/2 cups ice water and pulse until the dough comes together. It will not form a ball. Check the dough to see if it holds together when pressed between your fingers. Add more water if needed.
3. Turn the dough onto a work surface, knead it a couple of times, and press it together to form a disk. Cut into 4 equal pieces and Wrap them in plastic wrap. Press it down to flatten them and refrigerate it for 30 minutes.
4. Preheat the oven to 375oF (190oC). Lightly dust your work surface (preferably cold) and roll out the dough to a 1/4-inch. If the dough cracks while rolling, pinch it back together. Fill the tart mold with the dough and press it gently into the mold. Cut off excess dough. Refrigerate the dough for 15 minutes.
5. Blind-bake the tart by covering it with a piece of parchment paper and topping the paper with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights and paper and continue baking for another 10 minutes, until lightly golden. Let it cool slightly while preparing the filling. (Leave the oven on.)

Swiss Chard, Pear, and Gruyère Filling

1/2 cup olive oil
4 medium leek, sliced
8 cloves garlic, minced
16 cups (about 1 1/2 pounds) chopped Swiss chard, (remove tough ribs but use the tender ones)
1/2 cup white wine
4 teaspoon salt
2 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
8 eggs
4 tablespoon sweet rice flour or cornstarch
2 cup whole milk
2 cup unsweetened coconut milk
2 ounces Parmesan cheese, finely grated
8 ounces Gruyère cheese, grated
4 medium Bartlett or Bosc pear, thinly sliced with a mandoline preferably
Microgreens, for garnish

1. In a large sauté pan, heat the olive oil over medium heat. Add the leek and garlic and cook until tender, about 5 minutes.
2. Add the Swiss chard, white wine, half of the salt, half of the black pepper, and nutmeg. Cook until the chard is wilted and most of the liquid has evaporated, about 5 minutes. Set aside to cool slightly.
3. Whisk together the eggs, sweet rice flour, milk, coconut milk, Parmesan, 4 ounces of the Gruyère, remaining salt, and black pepper.
4. Fill the tart crust with the Swiss chard and top with slices of pear. Lightly press the filling down and pour the custard over it. Top with the remaining Gruyère.
5. Bake at 375F (190C) for about 25 minutes, until golden brown. Let it cool slightly before cutting. Serve the tart garnished with microgreens.

Recipes Courtesy and Copyright of Aran Goyoaga, from the book “Small Plates and Sweet Treats, Little, Brown and Company 2012″