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


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

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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