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Rustic Swiss Chard and Mozzarella Tart

From Athens Locally Grown

<p>An easy, tasty dish that won Jordan Kevdal a $400 prize in a Better Homes and Gardens recipe contest back in 2010. Other types of quick-cooking greens can be substituted for the chard, and chopped green onions can be substituted for the leeks.</p>
Source: Better Homes and Gardens, "Vegetable Pies and Tarts" competition, September 2010 (Entered by Janice Matthews)
Serves: 4 main-dish or 8 appetizer servings

1 prepared or homemade pie shell
1 bunch (about 5 cups) Swiss chard, washed and chopped
1 cup washed and chopped leeks
4 cloves garlic, minced
1/4 tsp dried thyme, crushed (or 1 tsp. fresh, chopped)
1 T. olive oil
3/4 cup shredded mozzarella cheese
2-4 T. chopped Italian (flat-leaf) parsley (opt.)
to taste salt and pepper

Step by Step Instructions
  1. Preheat oven to 400 degrees and refrigerate pie shell.
  2. For filling, cook chard, leeks, garlic, thyme, and salt and pepper (about 1/4 tsp. each) in a large skillet in hot oil over medium heat, for about 4 minutes or until chard wilts and leeks are tender. Let cool slightly, then stir in cheese. Set aside.
  3. Roll pastry into a 12-inch circle on a lightly floured surface. Transfer to a greased baking sheet. Spoon filling into the center, leaving a 2-inch border. Fold dough over filling, leaving center open and pleating edges of dough.
  4. Bake for 30 to 40 minutes or until golden. Sprinkle with chopped parsley,slice into wedges, and serve hot.