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

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