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

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

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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