Swiss chard tart with chevre and leeks

• Vegetarian

• Produce

  • 1/4 cup Golden raisins
  • 2 Leeks
  • 2 small bunches Swiss chard, stems and chopped and separated
  • 1/2 tsp Thyme, dry

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Generous pinch Nutmeg
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 1/2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 1/3 cup Avocado oil or organic canola oil
  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 3/8 cup Almond

• Drinks

  • 3 tbsp Ice water

• Dairy

  • 3 oz Goat cheese, fresh

• Liquids

  • 10 tbsp Water

Found on healthyseasonalrecipes.com

Description

Directions

• Make Almond Crust: Preheat oven to 375 degrees F. Coat an 11-inch tart pan with a removable bottom with cooking spray.
• Process ¾ cup almonds in food processor fitted with the steel blade attachment until the consistency of coarse meal. Add whole-wheat flour, all-purpose flour, sugar and salt and pulse to combine. Drizzle canola oil into the feed tube with the motor running until crumbly, pulse until evenly moistened, crumbly and clumpy. Remove lid, drizzle on 3 tablespoons ice water and pulse until it comes together as crumbly dough. Add 2 more tablespoons of water if necessary to achieve clumps when squeezed. Transfer dough to the tart pan. Form dough into a crust by pressing evenly over the bottom and up sides of the pan with your fingers. Place the tart pan on a baking sheet and bake until the crust is set-up like a shortbread cookie, and slightly golden, 22 to 25 minutes.
• Make Filling: Heat oil in a large skillet over medium-high heat. Add Swiss chard stems and leeks and cook, stirring often until the leeks are softened and starting to brown, 8 to 10 minutes. Stir in salt, pepper, thyme and nutmeg. Add chopped Swiss chard leaves, 1 handful at a time, cooking and stirring to wilt, until all of the chard leaves are added. Add the 2 tablespoons water, cover and cook until the stems are tender, and the Chard leaves are completely cooked down, about 5 minutes. Add more water as necessary to prevent scorching. If the mixture is too moist, remove lid and allow to evaporate for 1 to 2 minutes. Stir in raisins.
• Make custard: Puree ½ cup almonds and ½ cup water in a blender until the almonds are smooth, scraping down sides as necessary, 40 seconds to 1 minute. Add eggs and fresh goat cheese and puree until smooth.
• Finish tart: Reduce oven temperature to 350 degrees F. Spread the Swiss Chard Filling out over the Almond Crust. Pour the Chevre Custard over the filling and garnish with the 2 tablespoons sliced almonds. Bake the tart on the baking sheet until the filling is set up, and ever so slightly golden and puffed, 40 minutes. Let cool on a wire rack 10 minutes before removing tart pan sides.