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

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

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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