Directions:
- Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
- Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool.
- Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
- Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.45 Kcal (756 kJ) | ||
| Calories from fat | 126.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 22% | |
|---|---|---|---|
| Cholesterol | 144.7mg | 48% | |
| Sodium | 387.18mg | 16% | |
| Potassium | 170.6mg | 4% | |
| Total Carbs | 8.78g | 3% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1.9mg | 10% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 171.81 Kcal (719 kJ) | ||
| Calories from fat | 120.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.39g | 22% | |
|---|---|---|---|
| Cholesterol | 137.77mg | 48% | |
| Sodium | 368.64mg | 16% | |
| Potassium | 162.44mg | 4% | |
| Total Carbs | 8.36g | 3% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 5.52g | 12% | |
| Vitamin C | 7.3mg | 13% | |
| Iron | 1.8mg | 10% | |
| Calcium | 57.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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