- Prep: 20 min
- Cook Time: 50 min
- Total: 1 hr 10 min
- Serving: Makes 8 appetizer servings
This dish is made with tender Swiss chard, leeks, garlic and fresh mozzarella cheese. Cut the tart into slices and serve as a light brunch accompanied by an Italian pinot grigio or an American Chardonnay.
- 1 package pastry dough
- 1 bunch Swiss chard, washed and chopped (about 5 cups)
- 1 cup chopped leeks
- 4 cloves garlic, minced
- 1/4 teaspoon dried thyme, crushed
- 1 tablespoon olive oil
- 3/4 cup shredded mozzarella cheese
- Sea salt and freshly ground black pepper
- Fresh Italian (flat-leaf) parsley, to garnish
- Oil or butter to grease
- Preheat your oven to 400 degrees and lightly grease a baking sheet with butter or oil.
- Place the oil into a large sauté pan over medium heat. Once it begins to shimmer, add the chard, leeks, garlic, thyme, 1/4 teaspoon salt and 1/4 teaspoon fresh black pepper, and sauté the mixture for 4 minutes. Remove the pan from the heat and allow the mixture to cool slightly before stirring in the cheese and mixing to combine.
- Remove the dough from its packaging and place on a clean, lightly floured surface. Roll the dough into a 12-inch circle and then place on the prepared sheet. Transfer the leek mixture to the center of the pastry, leaving about a 2-inch border from the sides. Fold the sides of the dough up and over to cover part of the filling, and then decoratively crimp the edges.
- Place the tart into the oven and bake for 40 minutes or until light golden brown. Garnish the tart with the fresh parsley and serve immediately.