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

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