Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Swiss chard, stems and ribs removed | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 garlic cloves, minced | ||
| 1 (15 oz) container Hy-Vee part-skim ricotta cheese | ||
| ½ c. freshly grated Parmesan cheese | ||
| 2 Hy-Vee large eggs | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| ½ tsp. finely chopped fresh thyme | ||
| ½ tsp. finely chopped fresh oregano | ||
| ⅛ tsp. finely chopped fresh rosemary | ||
| ⅛ tsp. grated nutmeg | ||
| 1 (17.3 oz) box frozen puff pastry, thawed |
Directions
- Cook chard in large pot of boiling water until just wilted. Squeeze out as much liquid as possible and chop.
- Heat oil in a large skillet. Saute garlic in oil 1 minute. Add the chard and continue to sauté until excess liquid evaporates, about 5 minutes.
- Place the chard in large mixing bowl; cool. Mix in the ricotta, Parmesan cheese, eggs, salt, black pepper, thyme, oregano, rosemary and nutmeg.
- Preheat oven to 375 degrees.
- Roll out 1 pastry sheet on a lightly floured surface to a 14-inch square. Drape over a 9-inch tart pan with removable bottom. Trim edges leaving a 1-inch overhang.
- Fill pastry with ricotta mixture. Dab the overhanging edge with a little warm water.
- Roll out second pastry sheet large enough to cover the filled tart with an additional inch to roll the edge. Drape over the filling; seal and roll the edge.
- Bake 45 minutes or until pastry is golden brown. Cool at least 10 minutes. Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
Recipe Source:
Hy-Vee Seasons Holiday Entertaining Cookbook.