Yield: 12-16 appetizer servings
For the Crust
2 cups all-purpose flour
Pinch of salt
2 large egg yolks
3 tablespoons olive oil
4 tablespoons cold unsalted butter, cut into small pieces
5 tablespoons cold water
For the Filling
1 large onion, sliced thin
1 tablespoon butter
2 large bunches Swiss Chard, washed, stems and leaves separated
1 tablespoon olive oil
2 tablespoons minced fresh herbs (rosemary, thyme, sage, oregano)
1/2 teaspoon sea salt
1-2 teaspoons white balsamic vinegar (or other sweet vinegar)
8 ounces goat cheese, at room temperature
1/4 cup garlic scape pesto
In a food processor, pulse the flour with the salt. Add the egg yolks and olive oil; pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. With the machine on, slowly add the water and process just until the dough comes together. Transfer the dough to a sheet of plastic wrap and pat it into a disk. Wrap the disk and refrigerate for at least 30 minutes.
Heat the butter in a large skillet over medium high heat until it has melted. Add the sliced onions and a pinch of salt. Reduce the heat to medium and saute the onions for 15 minutes or until they are golden and caramelized. Set aside and cool.
Chop the chard stems and leaves but keep them separate. Heat the olive oil in a large skillet. Add the chard stems and sauté for 3-4 minute or until they begin to soften.
Add the chard leaves to the skillet and sauté until they are wilted. Add the vinegar and the herbs and sauté for an additional 1-2 minutes.
Remove the chard from the pan and cool to room temperature. Season to taste with salt and pepper.
In a small bowl, combine goat cheese and pesto. Mix until goat cheese has a creamy consistency. Mix half of the goat cheese mixture into the chard.
Preheat the oven to 400°. Set the disk of dough between 2 large sheets of wax paper and roll out to a 12-by-15-inch rectangle. Transfer the pastry to a 9-by-12-inch ceramic baking dish at least 1 1/2 inches deep. Spread the remaining goat cheese in the bottom. Line the pastry with the chard, allowing it to extend beyond the pastry overhang.
Fold the the pastry over the filling. Pile the caramelized onions in the open center of the pastry. Brush the pastry with olive oil.
Bake the tart for about 35 minutes, or until the pastry is golden. Remove from the oven and transfer to a rack. Let cool for at least 30 minutes before serving warm or at room temperature.
Shared with Honest Eats Farm by: Chef Rebecca Wauldron