Recipe from "The Sprouted Kitchen"
Adapted by Tara Parker-Pope
- Total Time
- 2 hours 30 minutes, plus at least 30 minutes' refrigeration
- Rating
- 5(102)
- Notes
- Read community notes
This vegetarian tart is trifle elaborate, but it's the sort of substantial dish that even meat-eaters will enjoy. It came to The Times in 2012 from the self-taught vegetarian chef and blogger, Sara Forte. —Tara Parker-Pope
Featured in: Thanksgiving From the Sprouted Kitchen
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Ingredients
Yield:6 servings
- 1cup buckwheat flour
- ¾cup unbleached all-purpose flour
- ½teaspoon sea salt
- ½cup cold unsalted butter, cut into cubes
- 2teaspoons fresh thyme leaves
- 1tablespoon apple cider vinegar
- 2 to 3tablespoons cold water
- 3cups cubed butternut squash (¼-inch cubes)
- 2tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
- ½teaspoon freshly grated nutmeg
- 2cloves garlic, minced
- 1bunch Swiss chard, stems removed, coarsely chopped (about 6 cups chopped)
- ½teaspoon red pepper flakes
- 1small yellow onion
- 2tablespoons balsamic vinegar
- 3eggs
- 1cup grated Gruyère
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
482 calories; 30 grams fat; 15 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 16 grams protein; 642 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To make the crust: In a food processor, add both flours and the salt and pulse to combine. Add the butter and thyme and pulse until pea-size chunks form. Keep pulsing while adding the vinegar and then the cold water, 1 tablespoon at a time, stopping when the dough just barely holds together. Form the dough into a disk, wrap it in plastic wrap and chill in the fridge for at least 30 minutes or up to overnight.
Step
2
Preheat oven to 400 degrees.
Step
3
On a lightly floured surface, roll out the dough into a 13-inch circle. It should be about ¼ inch thick. Roll the dough around the rolling pin and lift it into an 11-inch fluted tart pan with a removable bottom. Press the dough into the edges and up the sides, making sure to patch up any holes. Gently roll your rolling pin across the top of the tart pan to remove the extra dough and create a clean edge. Prick the bottom of the dough with a fork, lay a piece of parchment paper on top, and fill the tart shell with pie weights (at the Sprouted Kitchen, we use rocks from the yard — classy, I know). Bake for 15 minutes. Remove the weights and parchment, and bake until the top looks almost dry, 10 to 12 minutes more. Remove from the oven and let cool.
Step
4
While the crust is cooling, prepare the filling. On a rimmed baking sheet, toss the squash with ½ tablespoon of the olive oil, ½ teaspoon salt and the nutmeg. Spread in an even layer and bake until the squash begins to brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
Step
5
In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil and the garlic. When the garlic starts to sizzle a bit and becomes fragrant, add the Swiss chard, red pepper flakes and a pinch of salt. Sauté until the chard is wilted, about 5 minutes. Transfer to a large mixing bowl and set aside.
Step
6
Peel and halve the onion and thinly slice. In the same pan you used for the chard, heat the remaining ½ tablespoon olive oil over medium heat. Add the onion and a pinch of salt and stir every so often until it is caramelized, about 20 minutes. When the onions are a nice light brown color, add the balsamic vinegar, stir and turn off the heat. The onions will absorb the vinegar as they cool a bit.
Step
7
Squeeze out any excess water from the Swiss chard and return to the bowl. In a separate bowl, whisk the eggs until they are blended well, then add to the chard. To the bowl with the chard, add three-fourths of the squash, half of the cheese, the onion and a few grinds of black pepper. Gently mix everything together and pour into the tart pan. Spread into an even layer. Scatter the remaining squash and cheese across the top. Bake in the oven until the egg is just set and the top is browned, 24 to 28 minutes. Remove the tart from the oven and allow it to cool for 5 to 10 minutes before cutting into slices and serving.
Tip
- This can also be made in a springform pan if you don’t have a fluted tart pan. Because many springform pans are about 9 inches across, the crust will be a bit thicker, so be sure to press the dough gently up the sides of the pan in an even layer, just as you would in the tart pan. The filling will be a tad deeper too, so add a few minutes to the final baking time.
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Cooking Notes
WiscoCooks
The tart is delicious. But, while it's ... groovy ... to weight your crust with "rocks from the yard," be aware that rocks may have moisture inside them, and may burst in the stove, or -- worse -- when you remove the tart crust from the oven, and red-hot rock shrapnel isn't welcome in most kitchens.
Jenni
Crust is more like a thick, difficult to cut cracker. Good taste overall but a bit dry. Used vegan Parm and boursin, no onion.
abk
I have the original cookbook and have made this a handful of times over the years, and it’s a real crowd pleaser - elegant, yummy, different. I always worry the crust is overdone and too many (patched) cracks, but it always turns out fine and is a great complement to the rich filling. I prefer the crust/filling proportion of using the recommended shallow tart pan over a deeper one. I only make it for a group.
Jennie
Like another commenter, I also found I needed more water to make the crust come together. However, I was spooked by the directive to stop when the dough "barely holds together" so I did stop and ended up with an unrollable crust I had to press into the pan. While that worked, it cracked apart in the blind bake. I thought it would be a disaster, but lo and behold, after I filled and baked out again, it stayed together! And it was nice! Life-changing, no, but nice.
M
Although this turned out delicious, the amount of water I needed to get a rollable crust was much more than 3T. I also rolled out the crust under a piece of plastic wrap, which really helped.I used a leftover roasted pumpkin purée (about 2 cups) I had from homegrown sugar pie pumpkin mixed into the eggs. The tart filling was wonderful and flavors of buckwheat, squash, chard, balsamic onions and Gruyere like the taste of Fall on your plate.
Annie
I have successfully made the crust gluten free several times by substituting 1/4 cup almond meal and 1/2 cup gf flour blend for the 3/4 cup AP flour.
Linda
Bob did not like the crust….maybe cooked too long. Maybe try an almond crust next time.
Leslie
Added bacon! It was amazing! We will definitely be making this again.
jen
I loved this recipe - a lot of work to be sure, but work that paid off brilliantly. I added a little over 1/2 cup of white beans in a pantry emptying move, which melded great with the other flavors and textures. Would make again... but for a special occasion, definitely not a weeknight haha
JM
This was delicious! Only change I made was using kale instead of chard since that is what I had. A bit time consuming, but there are things that can be done ahead. It is worth the effort!
PJ
I've made this several times now, and it's a real winner. It is kind of involved, but I make it in a slightly different order which helps save time- start with the carmelized onions, then roast and saute vegetables, and crust while that's cooking and cooling. I use garnet yams now rather than squash, the flavor is wonderful. I also use feta and not gruyere, which is a nice substitution. I love the chard, the crust and the appearance when it's done- people ooh and ahh when they see it
WiscoCooks
The tart is delicious. But, while it's ... groovy ... to weight your crust with "rocks from the yard," be aware that rocks may have moisture inside them, and may burst in the stove, or -- worse -- when you remove the tart crust from the oven, and red-hot rock shrapnel isn't welcome in most kitchens.
Alene
Has anyone tried making this crust gluten free? Will it work if I substitute a gluten free flour mix for the 3/4 C all purpose flour? This looks like a fantastic recipe for both vegetarians and turkey lovers at Thanksgiving. If this doesn't work out I will just use my favorite gluten free crust recipe.
PJ
I make it gluten free, with Cup4Cup. It turns out well and holds together nicely.
Rosamunde
This takes a while to make and is a bit fiddly, but it is well worth it. I have made this several times, and it is adaptable as well. I had some leftover cooked red cabbage with apples that I subbed for the chard one time, and it was delicious (and saved a step!). The crust is lovely and sturdy - perfect for this recipe. I'll bet this one would adapt to vegan modifications nicely.
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