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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
- Preheat oven to 400 degrees and refrigerate pie shell.
- 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.
- 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.
- Bake for 30 to 40 minutes or until golden. Sprinkle with chopped parsley,slice into wedges, and serve hot.
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