1 sheet frozen puff pastry, thawed (or a basic tart dough)
2 T. butter (1/4 stick)
3 large leeks (white and pale green parts only),
1 t. dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped
(about 2 1/2 cups)
1 1/4 cups whipping cream (or whole milk)
3 large eggs
2 large egg yolks
1 t. salt
1/4 t. ground black pepper
Pinch of ground nutmeg
Roll out pastry on floured work surface to a 12-inch square.
Transfer to a 9-inch-diameter glass pie dish. Trim overhang
to 1-inch. Fold under and crimp edges. Cover and chill.
Meanwhile, melt butter in large nonstick skillet over medium-
low heat. Add leeks and thyme. Sprinkle with salt and pepper.
Cover and cook until leeks are very tender but not brown,
stirring often, about 10 minutes. Add chard and sauté until
wilted, about 2 minutes. Remove from heat and let cool.
Position rack in the bottom third of the oven. Preheat to 425°.
Whisk cream and next 5 ingredients in a large bowl. Mix in
cooled leek mixture. Pour filling into crust.
Bake tart for 15 minutes. Reduce heat to 350° and bake until
filling is puffed and just set in center, about 15 minutes longer.
Transfer to rack to cool for about 10 minutes. Enjoy!
Adapted from Bon Appétit, 10/99