Chard and Onion Tart with Two Cheeses by Molly Stevens
I don’t bother with a tart pan when I make this, because I prefer the more rustic appearance of a free-form tart(also known as a galette or crostata)—plus, the rolling-out process is more fun...
SERVE 4 AS A LIGHT LUNCH, 8 AS AN APPETIZER, MORE AS A SNACK
I make a lot of savory tarts, because they are easy and versatile, and everyone seems to love them. The ingredients vary according to the season and the occasion, and this beautiful chard-onion version remains one of my most beloved. The filling sits lightly on the buttery pastry, without weighing it down. A touch of fennel seeds and crushed red pepper provides spice but without overpowering everything else, and a sprinkle of sesame seeds on the edges of the crust adds a touch of sweetness that balances the earthiness of the chard and the tang of the cheese. I don’t bother with a tart pan when I make this, because I prefer the more rustic appearance of a free-form tart(also known as a galette or crostata)—plus, the rolling-out process is more fun if you’re not after a precise shape. The result is delicate enough to enjoy with a round of drinks. It also makes a fine contribution to a dinner or brunch buffet. Or serve larger pieces as a light supper or lunch.
For the cheeses, you’ll need one aged (like Comté or cheddar) and one fresh (such as farmer’s cheese). Fresh cheeses can vary greatly by region, so shop for one that is dry enough to crumble, slice, or spread thickly. Avoid any that are very wet (like ricotta), because the moisture can make the crust soggy. Fresh goat cheese is a good choice, adding a nice tang to the filling.
GET AHEAD: The tart travels well, making it just the thing to take to a friend’s house when you’re not sure what to bring. (And you can serve it warm or at room temperature, so you won’t need to impose by asking for oven space.)
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