This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
- Contributed by Catsrecipes Y-Group
- 1 package active dry yeast
- 1 teaspoon granulated sugar
- ¼ cup warm water
- 3 tablespoons sour cream
- 1 egg
- 2 cups all purpose flour
- 2 tablespoons butter softened
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 large white onion thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 1 pound Swiss chard
- 1 egg
- ¼ cup chopped fresh basil leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¾ pound grated cheddar cheese
- Combine yeast, sugar and water in a small bowl and let sit until foamy about 10 minutes.
- In a large bowl combine sour cream and egg then stir in ½ cup of the flour, butter and salt.
- Add yeast mixture and mix thoroughly.
- Gradually add remaining flour until a soft dough is formed.
- Place the dough on a lightly floured surface and knead lightly until it is no longer sticky adding a bit more flour if needed.
- Place dough in a buttered bowl turning to butter the entire surface.
- Cover and let dough rise 1 hour.
- For the filling heat oil in a skillet and slowly sauté the onion until soft.
- Add the pepper slices and sauté 5 minutes longer.
- Preheat oven to 350°F.
- Bring a large pot of water to a boil then carefully rinse and clean the chard and chop coarsely including the stems.
- Cook chard and stems for 2 minutes in the boiling water then drain well and squeeze out as much water as possible.
- Stir together the egg, basil, pepper, salt and cooked chard.
- Grease a 10-inch tart pan with a removable bottom.
- Punch down the dough and roll out on a floured surface to form a 14-inch circle.
- Fit the dough into the tart pan trimming the excess from the edges.
- Spread the onion and pepper slices over the bottom of the tart shell then cover with the chard mixture and top with cheese.
- Bake for 45 minutes.
- Cut into wedges and serve hot.
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