Butternut Squash and Swiss Chard Tart with Olive Oil Crust - Marisolio Tasting Bar
This recipe makes a delicious vegetable pie, a suitable side dish for any meat entrée. Easy to make, easy to serve!
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Cooking tools:
- Food processor
- Grater
- Pie dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Nonstick skillet
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 2-1/2 oz. Gruyere cheese, finely grated
- 2 large eggs, lightly beaten
- 1-1/2 cups whole wheat pastry flour
- 3 Tbsp. pine nuts, toasted and chopped
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. baking powder
- 1/4 cup Arbequina or Arbosana EVOO
- 3 Tbsp. ice water
- 3 cups peeled and cubed butternut squash
- 4 tsp. Arbequina or Arbosana EVOO
- 3/4 cup chopped onion
- 4 garlic cloves, thinly sliced
- 1 bunch Swiss chard, trimmed and thinly sliced (about 5 cups)
- 1 Tbsp. Traditional Balsamic Condimento
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
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