Swiss Chard and Onion Tart

2014-10-14%2020.54.29

This delicious and filling tart is inspired by Smitten Kitchen’s French Onion Tart. I’ve made her French Onion Tart plenty of times and always enjoy it. This week, I had a bunch of chard I needed to use up and and thought covering it with dough, cheese and onions sounded about perfect!

Unfortunately this isn’t the most photogenic of dishes, but believe me, it still tastes great! I’ll be bringing this over to Angie’s Fiesta Friday party today and boy am I ready for the Fiesta this week!

Onion and Swiss Chard Tart Adapted from Smitten Kitchen’s French Onion Tart

Dough:
2 cups flour
1/4 teaspoon salt
1 teaspoon thyme
1 stick cold butter, cubed
3 tablespoons water

Filling:
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
2 bunches swiss chard, chopped
1/4 teaspoon salt
1 tablespoon white wine (optional)
1 cup chicken stock (any kind of stock will work)
3/4 cup grated parmesan
1 egg
1/2 cup heavy cream

1. Preheat oven to 400 degrees and begin making your dough. In a large bowl combine the flour, salt and thyme. Work the cubed butter into the mixture with your fingers or a pastry cutter. Slowly add the water until you have a solid ball of dough.

2. Roll the dough out to about 1/4 inch thickness and place it over a baking dish.

3. To make the filling and the olive oil and butter to a pan on medium-low heat. Add the onions and cook for about 5 minutes. Add the salt and the swiss chard and continue cooking until the chard has wilted and the onions are translucent. Remove the pan from the heat and add the wine, if using.  Lower the heat and return the pan and add the stock.

2014-10-16%2013.28.46

4. Allow the mixture to simmer until the stock as dissolved. Allow the mixture to cool a bit.

5. In a small bowl combine 1/2 cup of the cheese, the egg and the heavy cream. When the onion and chard mixture has cooled add them on top of the dough and add the egg mixture on top. Fold over any dough that’s off the pan to cover the topping. Sprinkle the remaining cheese on top. Bake at 400 for 35-40 minutes until the dough begins to brown and the cheese is brown and bubbly! Enjoy!

2014-10-16%2013.28.02

2014-10-16%2013.27.20

Quick and Easy Onion Tart

photo(3) photo(4) photo(5)
This weekend I was craving something salty, crunchy and cheesy.  But, I was also feeling a bit lazy and really didn’t want to spend a lot of time preparing something.  This onion tart uses one of my favorite “cheat” ingredients – puff pastry.  You pretty much can’t go wrong with puff pastry, everyone loves it, it’s super quick and always come out great. I used Boursin cheese in my tart since it happened to be on sale this week and it’s easy to spread, but you could use anything you like is either soft and spreads easily or melts well.  This quick and easy tart was the perfect Sunday afternoon snack and would be great as an appetizer.    I’d love to hear if any of you have a favorite recipe that uses puff pastry – let me know!

Quick and Easy Onion Tart
1 puff pastry sheet, thawed
2 medium yellow onions
3 T Boursin cheese
2 t olive oil
salt
pepper

1. Slice the onions into thin strips and cook in a large pan with the olive oil on medium heat. Add a pinch of salt and pepper.

2. While the onions are cooking prepare your puff pastry. Add some flour to a baking sheet to prevent the pastry from sticking. Place the puff pastry on the pan and poke it all over with the tines of a fork.
photo(6)

3. Spread the cheese in a thin layer over the puff pastry, leaving about an inch empty around the edges.

4. When the onions have cooked until they’re translucent add them on top of the cheese.

5. Fold up the edges of the puff pastry and use fork to seal them. 

6. Bake at 400 degrees for about 15-20 minutes, until the puff pastry just starts to brown, enjoy!
photo(1)