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

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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