Swiss Chard, Bacon and Leek Tart

Yield: 6-8 servings
Active time: 30 minutes
Start to finish: 1 hour

1 bunch Swiss chard
¼ pound bacon, cut into lardons
1 leek, white part only, cut into a medium dice and washed
Salt and pepper to taste
4 eggs
3/4 cup heavy cream
Salt and pepper to taste
¼ cup parsley, rough chopped
Blind Baked Tart Dough (recipe below)
1/3 cup goat cheese, crumbled

1. Preheat the oven to 350°.
2. Cut the stems from the Swiss chard and cut into a medium dice. Cut the leaves into a julienne and set aside.
3. Heat a sauté pan over medium low heat and add the bacon. Cook until just crisp, about 7-8 minutes.
4. Add the Swiss chard stems and leeks and gently sauté until softened, about 5-6 minutes. Add the julienne of Swiss chard leaves and cook until wilted. Season with salt and pepper to taste and set aside.
5. In a large bowl whisk together the eggs, heavy cream, salt, pepper and parsley.
6. Fold in the bacon and Swiss chard mixture and pour into the pre-baked tart shell.
7. Sprinkle with the goat cheese and bake until the eggs are set, about 30 minutes.

Pie or Tart Dough

Yield: One double-crust pie or two tarts
Active time: 20 minutes
Start to finish: 2 hours 40 minutes

2 cups all purpose flour
1-2 tablespoons sugar
Pinch fine sea salt
1 ½ sticks unsalted butter, chilled
¼ cup shortening, chilled
1/3 cup cold water

1. Place flour, sugar and salt in the bowl of a food processor fitted with a metal blade.
2. Cut the butter and shortening into small pieces and add to processor. Be sure to keep them as cold as possible.
3. Pulse the mixture until crumbly and the fat is in small pieces throughout the flour.
4. Working quickly, start the processor and add cold water until the mixture just forms a ball.
5. Turn out dough onto a work surface and shape into an oval.
6. Cut the dough in half and press the cut side down to form two disks.
7. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or up to 3 days before rolling out.
8. To blind bake the crust, preheat the oven to 375º.
9. Roll one disk of dough out onto a well floured surface into a 10-12 inch circle.
10. Place in a tart pan and crimp the edges. Allow to chill for 15 minutes in the refrigerator.
11. Cover the dough with parchment paper. Place either pie weights or dried beans on top of the parchment paper and bake the crust until light golden brown, about 15-20 minutes.
12. Remove from the oven and cool.

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