Tarts and quiches are another great way to feature vegetables, or to clean out your fridge. I had a handful of minced chives left over from an event, so I decided they’d make a nice mild oniony complement to the chard and goat cheese.
I made a cornmeal shortbread crust, which means you can just press the crust into your tart pan instead of rolling it out. Since I’m a bit messy, this is a big plus to avoid flour on all surfaces of my kitchen. Here’s the recipe for the crust.
1/2 c. white or yellow cornmeal (fine ground, not polenta)
3/4 c. all-purpose flour
3/4 t. salt
6 T. unsalted butter, cut into ¼ - inch cubes and frozen for several minutes (the colder the better)
4 - 5 tablespoons ice water
Whisk together cornmeal, flour, and salt. Add butter and incorporate with a pastry cutter or by hand, until the butter is in very small pieces. (note: I used to do this in a food processor, but found my butter always ended up too finely incorporated, making my dough tough.) Add ice water and stir with a wooden spoon until the dough is no longer dry (it should hold together if you pinch it). Press evenly into a 9 - 10” tart pan with removable bottom, and par-bake for 15 minutes at 375 before adding the filling.