A savory tart makes the very best lunch - it is the perfect package for any number of ingredients, from colorful vegetables and cheese to meat and fish. Lunch tends to be a rushed meal for most of us these days. I find a tart allows you to eat fairly quickly while still providing the comforts of a wholesome meal that you can fully appreciate and enjoy.
I love stumbling across little cafes with a variety of tart slices behind the counter. These stops are usually where I find my mid-day feed when I'm out and about or on the go. When I have the time to do lunch at home, however, a homemade tart, packed with whatever fresh goods I have on hand, is often the choice. If you're doing a weekend breakfast or lunch with family or friends, this is also a great dish as it can be made in advance, carries well, and works beautifully with a crisp glass of well-deserved weekend rosé or Sauvignon Blanc.
Caramelized Onion + Swiss Chard Tart
1 cup flour
1/4 teaspoon salt
1 stick butter
1 egg yolk
2 tablespoons milk, plus more, if needed
1 tablespoon olive oil
1 tablespoon butter
2 small onions, peeled and thinly sliced
1 clove garlic, minced
4 sprigs thyme
1 sprig rosemary
1 bunch swiss chard, ribs removed, leaves roughly chopped
3/4 cup whole milk
2 ounces Grana Padano, shredded
1/4 teaspoon salt
1/8 teaspoon pepper
1 ounce goat cheese, crumbled
In a large bowl, combine flour and salt. Using a pastry knife or your hands, cut butter into flour mixture until dough resembles coarse meal. Add egg yolk and milk, stirring until dough comes together into a uniform ball. Transfer dough to a lightly floured surface and press into a flat disk. Using a rolling pin, evenly flatten the dough into a large circle, about 1/4-inch thick.
Butter a 9-inch tart pan and dust with flour; shake off excess flour. Gently transfer dough into pan, pushing the dough into the edges of the pan. Trim off overhanging dough. Transfer to the refrigerator for 30 minutes.
Preheat oven to 400ºF.
Remove pastry from refrigerator, line with foil and pie weights (or dried beans), and bake until pastry is mostly dry, 20 minutes. Remove foil and pie weights and set aside to cool.
Reduce oven temperature to 350ºF.
Heat oil and butter in a large frying pan over medium heat. Sauté onions until they are soft and golden, about 20 minutes. Stir in garlic, thyme, and rosemary. Add swiss chard in batches until wilted, stirring frequently. Remove from heat.
In a large mixing bowl, whisk eggs and milk until smooth. Stir in Grana Padano, salt, pepper, and reserved swiss chard mixture. Pour into pre-baked pie crust. Sprinkle with goat cheese and bake until tart is set and golden on top, 35-40 minutes. Serve immediately or at room temperature.