Rustic Swiss Chard, Feta and Gorgonzola Tart
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This rustic Swiss chard, feta and gorgonzola tart is the perfect thing to make when you want to slow down for a moment and make something with your hands.
Ingredients
  • For the crust:
  • Slightly adapted from Food52
  • ½ (72g) cup whole-wheat flour
  • ¾ (95g) cup all-purpose flour
  • ½ teaspoon (3g) salt
  • 8 tablespoons (1 stick, 113g) butter
  • 2-3 tablespoons ice water + more if needed
  • For the filling:
  • 1.10 ounces(730G) Swiss chard (or spinach), stems removed from the leaves
  • 1 block (200g) Feta
  • 20 walnut halves, roughly chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper, to taste
  • Handful of gorgonzola or blue cheese crumbles
  • 1 egg, beaten
Instructions
  1. For the crust:
  2. Chop up your butter, place it on a plate and stick it in the freezer for 5-10 minutes.
  3. In a medium bowl mix together the flours and salt. Dump in the cold butter and toss with
  4. the flour so it’s covered. Cut in the butter using a pastry cutter, two knives or using a
  5. snapping motion with your fingers until the mixture is crumbly and is the size of peas.
  6. Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together as a ball. Pat the ball into a flat disc, wrap tightly with plastic wrap. Chill in the refrigerator for at least an hour or even overnight.
  7. For the filling:
  8. Bring a large pot of water to boil and add the Swiss chard stems. Cook for about 5
  9. minutes then add the leaves and cook for another 3 minutes or until wilted and soft.
  10. Drain well and place in a large bowl. Let cool then chop.
  11. For the assembly:
  12. Preheat the oven to 200°C.
  13. Flour your rolling pin and roll the dough into a circle on a piece of parchment paper or silicon mat. The sides might be irregular; that’s okay, imperfections are beautiful. Slide the parchment paper or silicon mat with the rolled out dough onto a cookie sheet.
  14. Crumble the feta into the bowl with the Swiss chard and add the walnuts, balsamic vinegar, extra virgin olive oil, salt and pepper. Stir until everything is evenly combined. Pour the filling into the center of the dough, leaving about a 1 inch border. Fold the edges towards the center.
  15. Sprinkle the gorgonzola or blue cheese on top.
  16. Brush the crust with egg wash and bake for 40-45 minutes or until the crust is golden.
  17. Remove from the oven and let the rustic tart sit for 5 minutes before cutting into slices.
  18. Buon appetito!
Recipe by Italicana Kitchen at https://italicanakitchen.com/rustic-swiss-chard-feta-and-gorgonzola-tart/