Creamed Swiss Chard Tart

Adapted by
June 2012
Yield: 12 Servings


Puff Pastry
½ quart tepid water
1½ tablespoon coarse salt
3½ ounces butter
7 ounces 2 ounces cake flour
1 pound high gluten flour
2 pounds butter
1 tablespoon lemon zest
5 ounces all-purpose flour
Swiss Chard Filling
3 shallots, minced
vegetable oil
3 bunches Swiss chard, de-stemmed and finely chopped
2 teaspoons sea salt
½ teaspoon white pepper
½ teaspoon nutmeg
2 tablespoons 40 percent granulated sugar
1 cup heavy cream
To Assemble and Serve
egg wash


Puff Pastry:
Combine the water, salt, butter, cake flour, and high gluten flour in mixing bowl; mix until elastic. Let rest in cooler and make a butter block by beating the butter, lemon zest, and flour together until smooth.

Roll the dough into a square. Place the butter in middle, and fold over the corners. Roll the dough until ¾-inch thick, and do one single fold. Repeat this process 6 times, placing in the refrigerator between turns.

For the Swiss Chard Filling:
In a large sauté pan, sautée the shallots in oil until translucent; add the swiss chard and cook until wilted. Add the salt, pepper, nutmeg, sugar, and cream and cook until the flavors combine.

To Assemble and Serve:
Preheat oven to 400°F. Roll the Puff Pastry to ¼-inch thick and cut into 3-inch squares. Wet all sides of the pastry with egg wash and place ½-inch strips around border. Bake until golden. Remove from oven, press in the center of the tart, and put ¼ cup kale filling into each tart. Return to oven and reduce heat to 325°F. Bake for 20 minutes.