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


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

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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