Chard, Onion and Goat Cheese Tart

Name: Chard, Onion and Goat Cheese Tart
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1 heet puff pastry; 1/4 pound pancetta; 2 lices Bacon; 1 large Spanish or purple onion; 1 large bunch chard; 2 cloves garlic; 1/4 cup white wine or vermouth; 1 Small log of chevre; kosher salt and pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4
Course
Appetizer
Cuisine
French

Chard, Onion and Goat Cheese Tart

Yosef Browning

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

1 heet puff pastry defrosted but cold (or non-sweet pastry dough)
1/4 pound pancetta diced small or substitute
2 lices Bacon (optional)
1 large Spanish or purple onion cut in half and thinly sliced
1 large bunch chard cleaned, leaves rough chopped, stems diced small (keep leaves and stems separate)
2 cloves garlic chopped
1/4 cup white wine or vermouth 
1 Small log of chevre soft Goat Cheese
kosher salt and pepper

Add to Shopping List

Instructions

On a sheet pan, roll out puff pastry or pie dough into a rough rectangle using a rolling pin or your fingers (don't roll puff pastry too thin). Create a little 1/2 inch raised edge. With a fork, prick all over the dough avoiding the edges. Put back in the fridge until you're ready to use.
Preheat oven to 425F.
If using, cook the pancetta in a saute pan until brown. Remove and set aside on paper towel. Discard all but a tablespoon of fat (or use olive oil).
Add the diced chard stems and cook on medium for 2 minutes. Add the onions (with a pinch of kosher salt) and cook until soft and translucent. This can take about 10 minutes or so. Add the garlic and cook about 2 minutes more.
Add the chard leaves and toss them around to coat them with the onion mixture. Pour in the wine and let it reduce 3 or 4 minutes, while you stir the mixture. The chard leaves should be just wilted and the wine should be mostly cooked out. Add kosher salt and pepper to taste. Set mixture aside to cool a bit.
Take pastry out of the fridge and spread the onion and chard mixture evenly on top, leaving a little room around the edge. Sprinkle the pancetta over the chard. Crumble goat cheese over the tart and bake for 12-15 minutes until the puff pastry edges are brown and the goat cheese is warm. You can broil it for a minute if you want the cheese to brown as well.