French Leek and Swiss Chard Tart 1 sheet frozen puff pastry, thawed 2 tbsps. butter 3 large leeks, white and pale green parts, coarsely chopped 1 tbsp. fresh minced thyme 1/2 bunch Swiss chard, ribs removed, leaves chopped, about 2 1/2 cups 1 1/4 cups whipping cream 3 large eggs 2 large egg yolks 1 tsp. salt 1/4 tsp. ground black pepper pinch ground nutmeg Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill. Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; sauté until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425 degrees. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350 degrees and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes. Serve.
____________________________________________________________________________________ Want to start your own business? Learn how on Yahoo! Small Business. http://smallbusiness.yahoo.com/r-index Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HERB-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/HERB-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
