Peruvian Tart with Chard and Kale

Submitted by CSA Member Catherine Cappelli

Pastel de acelga (Chard tart)
Author: Peru Delights
Prep time:  1 hour 30 mins
Cook time:  1 hour
Total time:  2 hours 30 mins
Serves: 6-8
  • 2½ cups all-purpose flour
  • ½ cup butter
  • ½ cup vegetable shortening
  • Salt
  • 1 teaspoon sugar
  • 5–6 tablespoons iced water, for blending
  • 2 bunches swiss chard (and/or kale!)
  • 1 bunch spinach
  • 2 garlic cloves, chopped
  • ½ medium yellow onion, diced
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • Pinch nutmeg
  • ½ cup grated Parmesan cheese
  • 6 eggs
  • Egg wash (1 beaten egg with 1 tablespoon water)
  • 4 limes, cut in quarters
  1. For the pie crust:
  2. In a food processor combine flour, butter, vegetable shortening, 1 teaspoon salt, and sugar. Pulse the mixture until it resembles oatmeal. Add 5–6 tablespoons iced water, one at a time, and pulse until a dough forms. Wrap in plastic film or put in a plastic bag and refrigerate at least 30 minutes.
  3. You can do this by hand: place flour, butter and vegetable shortening, salt and sugar in a bowl, and work with a pastry cutter or two knives until it looks like oatmeal. Add the iced water, mixing with a fork.
  4. (Dough can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.)
  5. For the filling:
  6. Trim the chard by removing the tough vein through the middle and keeping the tender leaves. Chop the chard into small pieces. Trim the spinach leaves by removing the stems and then chop into small bits as well.
  7. Rinse them under cold water and set aside.
  8. In a medium-sized sauce pan set over medium-high heat, warm the oil and then toss in the onions, and garlic. Sautee until soft and translucent, about 3 minutes. Add in the chard and spinach, salt, pepper, and nutmeg. Toss together and cook for another 2-3 minutes or until the greens have cooked down and wilted. Take off the heat and mix in the grated Parmesan.
  9. Taste for seasonings. Sometimes as this sits, the mixture gets juicy from the water from the greens.
  10. Be sure to drain the extra juice before putting the filling into the pie (otherwise it will get soggy).
  11. Preheat the oven to 375 degrees. Grab a pie dish and set aside.
  12. Take half of the pie crusts out of the fridge and take off the plastic wrap. Throw some flour onto your working surface and put the crust on top, dusting some extra flour on the pie crust and your rolling pin. Working quickly, roll the pie crust until it’s about the size of the pie dish, turning it over, dusting it with flour occasionally to ensure it doesn’t stick to your work surface. Transfer onto your
  13. pie dish. Use your fingers to gently tuck it inside the dish allowing the rest to drape over. Use a fork and prick the pie crust all over.
  14. Pour the chard and spinach filling over the pie dough and flatten. Make 6 small holes (1 in each direction) in the filling and gently drop one egg into each
  15. one, being careful .
  16. Grab the rest of the pie crust from the fridge and repeat the process. Drape it over on top of the filling and eggs and gather the edges to seal the pie in a rustic way.
  17. Brush egg wash all over the top and place into the middle rack of the oven and bake for approximately 45-55 minutes or until the top crust is golden brown.
  18. Let cool for about 10-15 minutes before slicing and serving with lime wedges.

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