Swiss Chard and Onion Tart

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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.

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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!

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Italian Wedding Soup

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This recipe was a lesson in using what I had around to create something I really wanted. For the past week or so I’ve been craving a nice hot bowl of Italian wedding soup, so I finally just made it myself. The problem was, I didn’t exactly have the right ingredients. So, I made some substitutes. Instead of ground beef, I used turkey for the meatballs. Instead of escarole, I had swiss chard. And for the pasta, all I had was small shells.

While this isn’t exactly traditional Italian wedding soup, I’m all about changing recipes up to make them my own, so I really enjoyed this little experiment. Not to mention, it tastes pretty close to the original!

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Meatballs:
2 Tablespoons olive oil
1 lb ground turkey
1/8 cup chopped fresh parsley
2 gloves garlic, minced
1/2 onion, finely chopped
1/4 cup breadcrumbs
1 egg
1 Tablespoon milk
1 teaspoon salt
1/2 teaspoon pepper

Soup:
32oz chicken or vegetable stock
1/2 onion, chopped
1 bunch of swiss chard
1/2 box small pasta (I used small shells)
2 Tablespoons olive oil

1. Start by making your meatballs. Combine all of the ingredients except the olive oil in a bowl and mix to combine, careful not to over mix it. Use a teaspoon to scoop out small bits of the meat mixture and form small meatballs. Put the olive oil in a pan on medium heat and add the meatballs to the pan. Cook for about 6 minutes, turn them upside down and cook for another 5-6 minutes, they should be lightly browned.

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2. While the meatballs are cooking get started on your soup. Chop up the swiss chard into bite-sized peices, using the entire green part and about 1/2 of the stems. Add the olive oil to a pot and set it to medium-low heat. Add the chard and your chopped onion to the pot. Season with salt and pepper. Cook the chard and onion about 5 minutes. Next add your stock.

3. When your meatballs have finished cooking add them into the pan with the chard, onion and stock. Finally, bring the soup to a boil and add the pasta, cooking about for 10 minutes until the pasta is al dente.

4. Top with some pecorino romano and enjoy!

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Related: Fiesta Friday