So that you continue cooking whole wheat, this week’s proposal is to prepare this wonderful chard tart with whole wheat crust recipe. You will see how easy it is to make a hearty, nutritious and light meal with just a few ingredients! Ideal to accompany different kinds of salads. Surprise yourself with this simple, but exquisite whole grain recipe!
Let’s talk about the recipe:
Although there are several ways to make chard tarts, today I propose this one. In which, it is a simple recipe that does not require great difficulty. In addition, the ingredients are just few and easily accessible in any market. What’s more, you can change or replace any of them either by pleasure or need without inconvenience.
About the ingredients:
Though this tart mostly has chard, spinach could be used similarly, for example. Because both are similar, practically the preparation has the same steps to follow. For this reason, you can choose according to the season, taking advantage not only of the prices but also of its freshness.
This time, I have chosen to sauté the chard directly with the rest of the vegetables. Which not only provides the advantage of save an extra step to follow, but also speeds up the preparation time. Certainly, there are recipes that boil chard separately, but it is considered that it loses its properties as a result. Another could be microwaved or steamed.
The other ingredients are optional and freely chosen. On this occasion I added mozzarella cheese, some cherry tomatoes and portobello, which combined well with this whole wheat tart.
About the mixture:
Like any tart, some mixture is needed that works as a union. This mixture would be what unites all the ingredients during cooking, preventing the crust from falling apart or getting wet. There are a thousand ways and ingredients for it, this time with what I had in the fridge, resulting in a light and tasty tart.
For this, I dissolved cornstarch in cold milk and added a couple of eggs. As an option, prepare everything in the same container or beat the eggs in a separate one and then incorporate them. It is the same, the only difference is that if it is added directly to milk, it will take a bit longer to integrate. As a recommendation, the condiments to season the tart are added directly to the mixture.
About the dough:
At Integralisimo, 100% organic whole wheat flour is used, finely ground (unless it mentions it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
The fat used in this opportunity is sunflower oil. But it can be replaced by butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
In this opportunity, the dough to be prepared does not need elasticity. Therefore, it is not kneaded, so gluten does not develop, and a chewy dough is not obtained. It is enough just to combine the ingredients, without the need to be completely homogeneous. When using butter or margarine, it is integrated cold and in small pieces, forming a grit with the hands or food processor.
The proportions of this recipe are sufficient to prepare an open whole wheat tart using a high mold of 26-28 centimeters / 10.23 – 11.02 inches in diameter. Although it is also possible to use smaller, higher or lower tart molds. To make a closed savory tart, duplicate the ingredients of the recipe or adapt to a smaller mold.
It is advisable that when baking this chard tart it is done at a suitable temperature so that the base of the whole wheat dough does not burn, acquiring a bitter taste as a consequence. Generally, a medium low temperature of around 180 degrees / 356 Fahrenheit is used for approximately 30-40 minutes.
However, whenever the mold size is changed in a recipe, the cooking times must be changed as well. Because this can take more or less baking time according to size, height and amount of filling used. Similarly, baking can be affected depending on the oven and type of heat used.
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- TART CRUST:
- Whole wheat flour 250 g / 8.81 oz / 2 cups
- Baking powder 10 g / 0.35 oz / 2 tsp
- Milk - Water 100 ml / ¼ cup / 6 ½ tbsp
- Sunflower oil 40 ml / 1.35 oz / 2 ¾ tbsp
- Salt 2 g / 0.07 oz / ½ tsp
- Egg 1
- Chard / Spinach 1 kg
- Onion 2
- Garlic 2
- Red pepper ½
- Mozzarella cheese / port salut / roquefort 100g (optional)
- Portobello 1 (optional)
- Cherry tomato 6 (optional)
- Milk 250 ml / 1 cup
- Cornstarch 40 g
- Eggs 2
- Others: parsley, pepper, salt, oregano, etc.
TART CRUST :
- In a bowl, place the whole wheat flour, salt and baking powder. Mix.
- Add the egg, the sunflower oil. Gradually add the water to form a dough.
- Wrap the tart crust dough and store in the refrigerator for 1 hour.
- Stretch the dough in a circular shape. Sprinkle with whole wheat flour if necessary.
- Lift the dough with the rolling pin. Cover a 26-28 cm / 10.23-11.02 in removable tart mold previously sprayed with vegetable spray or brushed with oil. Press with the fingers the dough so it molds. Cut off excess dough if there is any.
- In a hot pan, add a few drops of oil. Add the onion, pepper and minced garlic. Sauté the vegetables for a few minutes.
- Add the chard, washed and chopped, in batches. Add the portobello. Cook until complete.
- In a bowl, place the cold milk and add the heaped tablespoons of cornstarch. Stir until dissolved. Add the eggs and season to taste. Beat until all the ingredients are combined. Reserve.
- Pour the filling over the dough, spread without compacting. Incorporate the other interspersed ingredients (optional).
- Add the mixture to the tart.
- Bake in a preheated oven at 180 degrees / 356 Fahrenheit for 30-40 minutes.