LEEK AND SWISS CHARD TART

Savory tarts and quiches are traditional in Alsace cooking. The tart and the Salade Vigneronne can be enjoyed 
as separate courses, or together.

1 sheet 			frozen puff pastry (half of 17.3-ounce package), thawed
2 tblsps (1/4 stick)	butter
3 large 			leeks (white and pale green parts only), coarsely chopped
1 teaspoon 			dried thyme
1/2 bunch 			Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)

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


Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
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; saut until wilted, about 2 minutes. Remove from heat; cool.

Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

Makes 8 servings.
Bon Appétit ct 1999


This is a great brunch dish! In contrast to some others' ratings, I found it very flavorful and savory. 
I also think that quality ingredients, including the eggs and cream, make a big difference.
A Cook from CA 

I really liked the light and crispy crust!
A Cook from Washington DC 

I don't know why people insist on making dishes lower in fat by substituting inferior products and then expect something to taste the same. Skimmed milk is mostly water, so of course it doesn't have much flavor! This dish was quite flavorful made with cream. I also used fresh thyme which I highly recommend. Subbed an all-butter crust for the puff-pastry. I didn't find the texture to be much like a quiche. It is lighter and reminded me a bit of scrambled eggs, but not in a bad way. Very rich and addicting. Would make a lovely brunch dish.
A Cook