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Author Notes: I was given these ingredients for my final practical exam at Tante Marie Culinary School in San Francisco. I made this tartlet and it was fantastic. I aced it in the test. - bvrlybest
Butternut Squash and Swiss Chard Tartlet
- 1 recipe pate brisee (pastry dough)
- 3 cups Butternut squash cut in fine dice
- 2 cups Swiss chard leaves chopped
- 2 leeks, washed trimmed, and finely sliced (white and light green part only)
- 1/2 cup grated gruyere cheese
- 2 tablespoons unsalted butter
- 3 large eggs
- 1 cup cream
- salt and pepper to taste
- Fine herb salad (see below)
- In a sauté pan add butter and melt on medium high heat. Add leek slices and squash and sauté until squash starts to get tender. Add salt and pepper. Add chard and continue to cook until chard is wilted. Remove from heat. Roll out pastry dough and cut to fit 6 4”tartlets pans with removable bottoms. Place on baking sheet. Dock tartlets and bake in 400 degree oven for 10 minutes. Remove and divide cheese between pans and top with filling. Whisk together eggs and cream in a glass measuring cup. Add salt and pepper and nutmeg. Pour in tartlet pans to not quite full. Put in 400 degree oven and turn down to 350. Bake about 15 minutes until golden brown and puffed up. Top with herb salad. Serve immediately.
- 1/3 cup Italian parsley leaves
- 1/3 cup chervil leaves
- 1/3 cup chives cut in 1/4 inch pieces
- 1/3 cup tarragon leaves
- Wash and dry leaves and dress with a squeeze of lemon and a few drops of fruity olive oil
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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