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

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

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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