The crust is made from yeast, water, sugar, egg, olive oil, whole wheat flour, all-purpose flour, and salt. It was very quick to put together in the mixer, and the dough just needs a little kneading before you let it rise for about an hour. After it's risen, you roll out the dough and put it in an oiled tart pan. I found this dough very easy to handle, and I had no problems rolling it out thin and getting it in the pan.
The filling is swiss chard, salt, onion, zucchini, garlic, thyme, rosemary, Gruyère, eggs, and pepper. There was a lot of prep time involved to blanch, shock, drain, and chop the Swiss chard, as well as chopping the onions and zucchini. But once you have your ingredients ready, it's pretty quick to cook the vegetables and mix them with the eggs and cheese. Then you just pour the filling into the crust and bake.
The tart was substantial, and it made a great main course. The herbs and seasoning were spot on. I would definitely make it again. I think the knowledge that the tart was actually quite healthy enhanced my enjoyment of eating it.
Because the crust recipe yields enough dough for two crusts, I had enough dough left over to make another tart. I rolled out the second crust, put it in another tart pan, and stashed it in the freezer. The following day, I used it to make a Spinach and Onion Tart. The filling is made from spinach, onion, salt, pepper, thyme, eggs, milk, Gruyère, and Parmesan.
Recipes: Whole Wheat Yeasted Olive Oil Pastry, Provençal Zucchini and Swiss Chard Tart, and Spinach and Onion Tart, by Martha Rose Shulman.
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