Rosé Fest 2011-Part 4 Swiss Chard and Salumi Tart

Swiss Chard and Salumi Tart

Pate Brisée

• 3 cups all purpose flour
• 8 ounces butter and 4 ounces shortening*, well chilled and cup into 1/2 inch squares 
• 1 1/2 teaspoons salt
• @ 1/2 cup ice cold water

1. Stir together flour and salt in a large mixing bowl. Cut in butter and shortening with your fingertips until the flour resembles coarse wet sand. Don’t overwork the flour, or let it warm up.

2. Stir in the ice cold water a few tablespoons at a time (I use my hands), until you’re just barely able to form a ball of dough.

3. Dump the dough onto a large square of plastic wrap, bringing the plastic wrap up around the dough to wrap it completely.

4. Chill the dough for several hours or overnight. Remove the dough from the refrigerator and let it come to room temperature, so that it’s just soft enough to roll out easily.

5. Roll out the dough on a floured board, and place in a 10 inch x 3 inch removable bottom tart pan. (I like the extra deep pan, because it gives us more filling to eat, and it does make the tart more like a Pizza Rustica.) Chill the dough in the pan for at least 30 minutes. To par bake the crust, cover the dough with foil and pie weights  and place in a 375 degree oven for 15 minutes. Ucover the dough, prick in with a fork, and bake for another 10 minutes. Allow the crust to cool completely before adding the fillings.

*12 ounces all butter may be used

Swiss Chard and Salumi Filling

• 1 large leek, sliced, white and pale green parts only
• 1 large bunch Swiss chard
• 3 ounces prosciutto
• 1 1/2 ounce mortadella
• 5 ounces Fontina, grated
• 1 ounce Parmesan, grated – plus addition for sprinkling on top on the tart, optional
• 7 eggs
• 1 3/4 cups heavy cream
• 1 tablespoon butter 
• 2-3 tablespoons olive oil
• Salt and freshly ground pepper to taste.

1. Sweat the leeks in a tablespoon or so of butter, until they are softened, but do not let them brown. Remove then to a small bowl.

2. Cut the stems from the leaves of the Swiss chard. Soak the leaves and stems in a sink full of cold water to clean. Heat the olive oil in a large sauté pan, then add  the stems first, and cook until soft, about 8-10 minutes. Remove the cooked stems to a bowl, then add the leaves to the pan, adding more olive oil as needed. Cook the leaves until soft, about 5-8 minutes. Add salt and pepper to taste. Both of the above steps may be done a day ahead of time.

3. In a large bowl, whisk together eggs and cream.

4. Layer the leeks and Swiss chard stems and leaves onto the par baked tart dough. Sprinkle the cheese over the leeks and chard. Pour the custard mixture over vegetables and cheeses. Place in a preheated 375 degree oven and bake for 10-15 minutes. Lower the oven temperature to 350 degrees and bake for another 40-45 minutes, until the custard is set. You may sprinkle additional gated Parmesan cheese over the top of the tart about 10 minutes before removing from the oven.

Allow the tart to cool to room temperature before slicing.