This tart has the bones of a quiche, but with the ratios flipped: a dense mix of greens and cheese, leeks and dill, bound together with just enough egg to make it sliceable. I use the wonderful rye pie crust from 101 Cookbooks, which provides a subtle tangy counterpoint to the rich filling. Like a quiche, this tart is delicious warm or at room temperature, for breakfast, lunch, or dinner. —ieatthepeach
For the crust (makes twice as much as needed for the tart):
(1 1/2 cups) all-purpose flour
(scant 2/3 cup) rye flour (light or dark)
(2 sticks) cold unsalted butter, cut into cubes
ice-cold sparkling water or beer, or as needed
For the tart:
chard (about 3/4 lb), washed and dried
medium leek, white and light green parts only, thinly sliced
(6-8) scallions, trimmed and thinly sliced
Salt to taste
garlic cloves, minced
chopped fresh dill
ground or finely grated nutmeg
Freshly ground black pepper to taste
coarsely grated Gruyere, Emmentaler, or other Swiss cheese (or a mix of cheeses)
In a large mixing bowl, whisk together all-purpose flour, rye flour, and salt. Add butter and use a pastry cutter, two forks, or your fingertips to mix the butter into the flour until it’s completely incorporated and crumbly (some lima bean-sized chunks, some pea-sized chunks). Add sparkling water or beer, 1 tbsp at a time, mixing until the dough just comes together.
Knead the dough in the bowl a few times, just to bring it together. Split the dough in half, form each half into a disc, and wrap the discs in plastic wrap. (You'll only use half the dough for this recipe, but save the rest for another pie!) Refrigerate the dough for at least 30 minutes, or until it's firm enough to roll.
Cut the chard leaves away from the stems. Cut the leaves in half lengthwise, then slice crosswise into thick ribbons. Trim any blemishes or rough spots from the stems, and finely dice.
In a large skillet or frying pan, heat olive oil over medium heat. Add chard stems, leek, scallions, and a pinch of salt, and sweat for about 5 minutes, or until the leeks start to turn translucent. Add garlic and cook, stirring frequently, for another 30 seconds to a minute. Increase the heat to medium-high and add the chard leaves, a handful at a time. Cook, stirring frequently, for another 8-10 minutes, or until the chard is wilted and tender. Remove the mixture from the heat and set aside until it’s cool enough to handle.
Preheat the oven to 375º F, and place a rack in the middle position. Transfer the chard mixture to a strainer and press or squeeze out as much liquid as possible (there’ll be a lot, so take your time). In a large mixing bowl, beat together eggs, dill, nutmeg, salt, and pepper. Add chard mixture, and mix until thoroughly combined. Fold in about 3/4 of the grated cheese.
Roll out the crust on a well-floured surface. Transfer to a 9-inch pie or tart pan, and trim away any excess. Spread the filling evenly into the crust and sprinkle the reserved cheese over the top. Bake for 25-30 minutes, or until the filling is firm and the crust is golden around the edges. Remove from the oven and let sit for at least 10 minutes before slicing. Serve the tart warm or at room temperature.