Swiss Chard, Goat Cheese and Prosciutto Tart (GF)

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Swiss Chard, Goat Cheese and Prosciutto Tart (GF)
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Makes: 4 servings adjust
Ok, gluten free baking intimidates me. It does, it really does. BUT, this blogger was a *pastry* chef who went gluten-free! It HAS to be good and well worth the time, right?? Right! Once I saw that goat cheese, prosciutto and swiss chard were involved there was no question, I was sold.

{{--This recipe is one of hundreds I've clipped over the years and am now organizing on Kitchen Monki. I have tried to be as true as I can be to the original and always cite the original recipe source and link (for the search engine rankings). If you are the original author and object to its posting, please contact me/Kitchen Monki and it will be taken down.--}}

Directions

Ingredients

  • 5 tablespoons Unsalted Butter, (70g) at room temperature
  • 1 teaspoon Dijon Mustard
  • 3 Egg Yolks
  • 1⁄4 cup Tapioca Starch, (40g)
  • 1⁄4 cup Sorghum Flour, (30g)
  • 1⁄2 cup Millet Flour, (60g)
  • 1⁄2 cup Brown Rice Flour, (80g)
  • 1⁄2 teaspoon Xanthum Gum
  • pinch Salt

Step 1

Prepare the crust:
In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours, and the xantham gum and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center. When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15-20 minutes until completely done. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 5 days if not using right away or freeze it for up to 3 months.

Ingredients

  • 2 tablespoons Olive Oil
  • 1 medium Onion, (used 1/2 of a giant sweet Vidalia), sliced thin
  • 1 bunch Swiss Chard, (red-green-rainbow - your choice), washed and patted dry
  • 4 slices Prosciutto, 4-6 slices
  • 3 Eggs, slightly beaten
  • 2⁄3 cup Whole Milk
  • Salt and Pepper
  • pinch Grated Nutmeg
  • 4 ounces Goat Cheese, 4 to 6 oz, crumbed
  • sprig Dried Thyme, a few

Step 2

Prepare the filling:
Preheat the oven to 350F and position a rack in the middle. Heat the oil in a large sautee pan over medium high heat and cook the onion until translucent (about 3-4 minutes), add the Swiss chard and cooked until wilted. Remove from the pan and set aside to cool. In the same pan, quickly sautee the slices of prosciutto to get them nice and crispy. Remove from the pan.
In a large bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Layer the onion and Swiss chard at the bottom of the crust and slowly pour the egg mixture over it. Top with slices of prosciutto and crumbled goat cheese. Bake for about 30-40 minutes or until the tart starts getting golden brown and the custard is cooked. Spinkle with freshly chopped thyme.
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