Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust

Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust
Photo by Scott Phillips

Ingredients

  • Crushed red pepper flakes
  • 3 Tbs. extra-virgin olive oil
  • 5-½ oz. (1 cup) teff flour
  • ¾ tsp. table salt
  • Sea salt
  • 8 oz. feta, crumbled (1-1/3cups)
  • 1 large bunch Swiss chard (15 oz.), thick stems removed, greens roughly chopped (8 cups)
  • + 9 more ingredients
    • 3 medium cloves garlic, chopped
    • Freshly ground black pepper
    • 2 Tbs. balsamic vinegar
    • 2 medium red onions, peeled, halved, and sliced lengthwise into ¼-inch-thick slices (4 cups)
    • 2 large eggs
    • 4 to 5 Tbs. ice water
    • 4-½ oz. (1 cup) unbleached all-purpose flour
    • 6 oz. (¾ cup) cold unsalted butter, cut into ½-inch pieces
    • 1-½ lb. sweet potatoes (2 medium)

Combine both flours and the salt in a food processor; pulse to combine. Add the butter and pulse until it breaks down to the size of small peas. Sprinkle 4 Tbs. of the ice water over the mixture and pulse again until the pastry just holds together (if it’s too dry to hold together, pulse in tiny ...

View full recipe at Fine Cooking

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