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Healthy Heart Tart with Swiss Chard and Gruyere

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Healthy Heart Tart with Swiss Chard and Gruyere

For the dough:
1 cup unbleached all purpose flour
¾ cup whole wheat flour
1 T salt
1 T flax seeds
1 tsp sunflower seeds
½ cup warm water
¾ cup olive oil

For the filling:
2 cups Swiss chard, well rinsed
½ cup grated Gruyere cheese
½ cup half and half
1 egg
1 egg yolk

In a bowl, combine the flours, salt, and seeds. If you do not have whole wheat or seeds, use 2 cups of all-purpose flour.

Make a well with the flours, either in the bowl or on a clean counter top, and pour in the olive oil and water slowly.

While you are pouring in the wet ingredients with one hand, softly integrate the flour and liquids with the other hand.

Do not overwork the dough, just enough to combine the ingredients.

Bring the dough together into a ball, and wrap it with plastic wrap.

Let the dough rest for two hours.

Preheat the oven to 375°F.

Roll out the dough thinly with a rolling pin to about ¼ inch, and then roll it onto the pin.

If you do not have a rolling pin, you can always pick it up with your hands and fit it into the mold in pieces.

The tart will look nicer in a tart ring, but I often find myself with leftover pie shells and use those instead.

Roll the dough off of the pin, and into the shell. Fit the dough into the shell nicely, making sure there is an even layer of thickness. There will be some shrinkage while the shell is baking, so make sure that there is some overhang to compensate.

Line the tart shell with some parchment paper, and weigh it down with pie weights or dried beans.

Alternatively, poke the dough with a fork all over.
Bake the shell for about 30 minutes, or until lightly baked through. Let the shell cool once it is out of the oven, before you add in the filling.

For the filling:

Separate the Swiss chard leaves from the stalk. Thinly slice the stalk.

Softly sweat the stalk, sauteeing with some olive oil, and seasoning with some salt. When it is soft and translucent, take it off the heat and cool slightly. Steam or saute the leaves and cool as well.

Place the chard and Gruyere into the tart shell, dispersing the ingredients well.

Whisk together the eggs, half and half, and the salt. Pour this custard into the shell.

Reduce the temperature to 325°F and bake for 30-40 minutes, or until the custard is cooked through. If you insert a fork into the center of the tart, it should come out clean.

Let it cool down before you eat it.

Serve the tart at room temperature with a nice green salad dressed simply.

Yields 8 slices.


Hey great reciepe.....I recently had a stroke of heart..... I am searching for healthy recipes...Thanks for sharing...I dont want anymore Heart disease

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