Kiera's Swiss Chard Tart

This Swiss chard tart is a seasonal garden harvest take on the classic French tourte de blette, making it a holiday table star with the buttery, nutty flavors of Unified Mills' einkorn flour.

Beyond the flavor, einkorn is packed with vitamins and minerals, and boasts a higher protein content and lower glycemic index. It’s an ancient grain with a simpler genetic make up, often hailed as easier to digest.

A Quick Note: I’m an enthusiastic home cook, so while this recipe hasn't seen the inside of a proper test kitchen, my family confirms it’s genuinely delicious. It’s also not precious, so modify away. Just promise to share your best improvisations!

-- Kiera Faulkner Jekos, Gardenwell

Swiss Chard Tart with Einkorn Pastry

• 1 1/4 c Unified Mills Einkorn Flour
• 1 tsp kosher salt
• 1/2 tsp granulated sugar
• 1/2 c frozen butter (must be frozen at least 4 hours)
• 4 Tbs ice water
• Extra flour for dusting

For the Swiss chard filling

DIRECTIONS

• Combine the einkorn flour, salt, and sugar together in a mixing bowl.
• Use a box grater to shred the frozen butter directly into the flour. Toss the grated butter lightly so it's fully coated.
• Add the ice water one tablespoon at a time, stirring after each - just until the dough starts to come together. 
• Squeeze the mixture together until it forms a ball. It will still feel a little dry. Handle the dough as minimally as possible.
• Flatten the dough into a disk, seal it in a bag, and stick it in the freezer for 1 hour (or until you need it).
• Remove the dough. If it's too hard to roll, let it soften for a brief moment. Dust your surface and roll it into a 12-inch circle. Move the dough to a 9-inch tart pan and gently press it into the edges. Cut off the excess.
• Shape the edges however you like (finger, fork, spoon). This dough will bake exactly as shaped, providing a permanent record of how little time you devoted to crimping.
• Preheat the oven to 375F. Wash the chard. Mince the onion and garlic. Strip the chard leaves from the thick stems. Chop the leaves roughly and the stems finely.
• Add olive oil to a pan over high heat. Sweat the minced onion and garlic. Add the pine nuts (keep an eye on them so they don't get too dark).
• Add the chopped stems, then the sliced leaves and parsley. Season with salt and pepper. Cook until the chard is thoroughly wilted and the cooking liquid has evaporated. Transfer it to a colander to cool.
• In a bowl, mix the lightly beaten eggs, Parmesan, nutmeg, lemon zest, and the cooled chard mixture.
• Pour the filling into your prepared tart shell.
• Bake for 20–25 minutes, until the crust is golden and the center is set.