Swiss Chard Tart With 4 Cheeses

Temps des Fêtes 2004
food and drink

BY: Lucy Waverman

A rich but flavourful tart to serve for dinner or as part of a brunch menu. Use fewer varieties of cheese if desired or substitute the ones you like best.

1½ lb (750 g) Swiss chard, stems removed
2 tbsp (25 mL) butter
1½ cups (375 mL) sliced leeks, white and light-green part only
Salt and freshly ground pepper
3 eggs
¼ cup (50 mL) whipping cream
2 tbsp (25 mL) roasted garlic
½ cup (125 mL) ricotta cheese
4 oz (125 g) grated cheddar cheese
2 oz (60 g) crumbled blue cheese
¼ cup (50 mL) grated Parmesan
1 partially baked 9-inch (23-cm) pie shell

1. Preheat oven to 375ºF (190ºC).

2. Wash Swiss chard well in warm water. Shake out leaves. Bring a pot of salted water to boil. Add chard and cook for 2 to 3 minutes or until tender. Drain well. Chop chard coarsely. Reserve.

3. Heat butter in skillet on medium heat. Add leeks and sauté until leeks are limp, about 3 minutes. Stir in Swiss chard and cook, stirring until Swiss chard is incorporated. Season with salt and pepper. Transfer mixture to bowl.

4. In separate bowl, beat together eggs, cream, roasted garlic and ricotta. Stir in the rest of the cheeses. Stir in Swiss chard mixture. Place in pie shell and bake for 35 minutes or until mixture is set and slightly golden. Serve warm or cold.

Serves 6