Description[]
Source: Christmas With Southern Living 2003 - Southern Living
Sesame seeds are a pleasant surprise in this pastry while Gouda cheese and swiss chard make a tasty filling. See the Note on freezing these savory pastries. Give freshly baked or frozen pastries and the pans as a gift, and include directions for reheating in a gift card.
Ingredients[]
- 1 1/2 cups all-purpose flour
- 3 tablespoons sesame seeds
- 1 teaspoon salt, divided
- 1/2 cup cold butter, cut into pieces
- 4 1/2 tablespoons ice water
- 1 tablespoon olive oil
- 1 garlic clove, sliced
- 5 cups coarsely chopped, Swiss chard leaves (about 1 large bunch)
- 1 cup half-and-half
- 2 large eggs
- 1/4 teaspoon pepper
- 1/2 cup (2 ounces) shredded Gouda cheese
Directions[]
- Pulse flour, sesame seeds, and 3/4 teaspoon salt in a food processor 3 or 4 times or just until combined.
- Add butter through food chute, and pulse 5 or 6 times or until crumbly.
- Gradually add 4 1/2 tablespoons water, puling 3 or 4 times or just until dough forms a soft ball.
- Divide dough into 6 portions and flatten each portion into a disk.
- Cover and chill dough 30 minutes.
- Roll each disk to 1/8" thickness; fit into 6 individual 4" quiche pans or tart pans with removable bottoms; trim off excess pastry along edges.
- Place in freezer 30 minutes.
- Bake at 400° for 10 to 12 minutes or until golden.
- Set aside.
- Meanwhile, heat oil in a large skillet over medium heat until hot.
- Add garlic, and cook 30 seconds or until golden.
- Discard garlic.
- Increase heat to medium-high; add chopped chard, and sauté 5 minutes or until tender and moisture is absorbed.
- Set aside.
- Whisk together half-and-half and eggs.
- Stir in remaining 1/4 teaspoon salt and pepper.
- Place tartlets on a baking sheet; divide chard evenly among shells.
- Fill with egg mixture to within 1/2" of tops.
- Sprinkle each tartlet with 1 heaping tablespoon of cheese.
- Bake at 400° for 20 minutes or until set and lightly browned.
Yield: 6 tartlets