Recipe of the week: Aran Goyoaga’s Swiss chard, pear and Gruyère tart

6:47 p.m Wednesday, Jan. 10, 2018 Food
Thomas Cordy/ The Palm Beach Post
Simple and savory: Add a green salad and this Swiss chard, pear and gruyère tart by cook and author Aran Goyoaga makes a delicious lunch.  

When a friend brought me a bouquet of fresh chard recently for a sick-day soup, I remembered a favorite recipe by the ever-inspired cook, author and food photographer Aran Goyoaga

Some years ago I watched the woman behind the popular “Cannelle et Vanille” blog make this Swiss chard, pear and Gruyère tart in her then Jupiter kitchen, months before she moved to her current city, Seattle

The simplicity of this savory tart and its rustic yet lovely qualities captured my imagination. And the beauty of it is that Goyoaga, a pastry chef by training, rendered a delicious tart while making it entirely gluten-free. 

The tart makes for a delicious meal. Do as Goyoaga does and add a fresh, green salad and call it lunch. 

Enjoy! 

RECIPE 

The following recipe and author’s note is reprinted from author Aran Goyoaya’s 2012 book “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking” with permission of its publisher, Little Brown and Company. 

Swiss Chard, Pear and Gruyère Tart 

“A few years ago, I spent several weeks working on a pastry assignment in Cascais, a small seaside town outside of Lisbon, Portugal. It was a quaint beach town with cobblestone streets and outdoor cafes that catered to the many tourists who flooded the town in the summer. Tucked away on a side street was an eclectic French café that served incredible lunches. The menu, which changed daily, was mostly composed of savory tarts, tartines, and salads. It soon became my hangout spot and to this day is the inspiration for many of the savory tarts I make.” – Aran Goyoaga 

Makes one 9-inch round tart or one 14 by 4-inch rectangular tart. 

For the pastry crust: 

Thomas Cordy/ The Palm Beach Post
Chop fresh,  organic Swiss chard for the tart filling.

For the Swiss chard, pear, and Gruyère filling: 

Thomas Cordy/ The Palm Beach Post
Aran Goyoaga presses a pastry crust of gluten-free flours and starches into individual tart tins.

Make the crust: 

  1. Add the first seven ingredients to the bowl of a food processor. Pulse a couple of times to aerate. Add the cold butter to the flour mixture and pulse 10 times, until the butter is cut into pea-size pieces. 
  2. Add 6 tablespoons ice water and pulse until the dough comes together. It will not form a ball. Check the dough to see if it holds together when pressed between your fingers. Add more water if needed. 
  3. Turn the dough out onto a work surface, knead it a couple of times, and press it together to form a disk. Wrap it in plastic wrap. Press it down to flatten it and refrigerate it for 30 minutes. 
  4. Preheat the oven to 375 F. Lightly dust your (preferably cold) work surface with superfine brown rice flour and roll out the dough to a ¼-inch thickness. If the dough cracks while rolling, pinch it back together. Fill the tart mold with the dough and press it gently into the mold. Cut off excess dough. Refrigerate the dough for 15 minutes. 
  5. Blind-bake the tart by covering it with a piece of parchment paper and topping the paper with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights and paper and continue baking for another 10 minutes, until lightly golden. Let it cool slightly while preparing the filling. (Leave the oven on.) 
Thomas Cordy/ The Palm Beach Post
Spoon the cooked greens into the baked tart crust before adding the custard and Gruyère filling.

Prepare the filling and bake the tart: 

  1. In a large saute pan, heat the olive oil over medium heat. Add the leek and garlic and cook until tender, about 5 minutes. 
  2. Add the Swiss chard, white wine, ½ teaspoon of the salt, ¼ teaspoon of the black pepper, and nutmeg. Cook until the chard is wilted and most of the liquid has evaporated, about 5 minutes. Set aside to cool slightly. 
  3. Whisk together the eggs, sweet rice flour, milk, coconut milk, Parmesan, 1 ounce of the Gruyère, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. 
  4. Fill the tart crust with the Swiss chard and top with slices of pear. Lightly press the filling down and pour the custard over it. Top with the remaining 1 ounce Gruyere. 
  5. Bake at 375 F for about 25 minutes, until golden brown. Let it cool slightly before cutting. Serve the tart garnished with microgreens.