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So that you continue cooking whole wheat, this week’s proposal is to prepare this wonderful chard tart with whole wheat crust recipe. You will see how easy it is to make a hearty, nutritious and light meal with just a few ingredients! Ideal to accompany different kinds of salads. Surprise yourself with this simple, but exquisite whole grain recipe!
Let’s talk about the recipe:
Although there are several ways to make chard tarts, today I propose this one. In which, it is a simple recipe that does not require great difficulty. In addition, the ingredients are just few and easily accessible in any market. What’s more, you can change or replace any of them, either for like or necessity, without inconvenience.
About the ingredients:
Though this tart mostly has chard, spinach could be used similarly, for example. Because both are similar, practically the preparation has the same steps to follow. For this reason, you can choose according to the season, taking advantage not only of the prices but also of its freshness.
This time, I have chosen to sauté the chard directly with the rest of the vegetables. Which not only provides the advantage of save an extra step to follow, but also speeds up the preparation time. Certainly, there are recipes that boil chard separately, but it is considered that it loses its properties as a result. Another could be microwaved or steamed.
The other ingredients are optional and freely chosen. On this occasion I added mozzarella cheese, some cherry tomatoes and portobello, which combined well with this whole wheat tart.
About the mixture:
Like any tart, some mixture is needed that works as a union. This mixture would be what unites all the ingredients during cooking, preventing the crust from falling apart or getting wet. There are a thousand ways and ingredients for it, this time with what I had in the fridge, resulting in a light and tasty tart.
For this, I dissolved cornstarch in cold milk and added a couple of eggs. As an option, prepare everything in the same container or beat the eggs in a separate one and then incorporate them. It is the same, the only difference is that if it is added directly to milk, it will take a bit longer to integrate. As a recommendation, the condiments to season the tart are added directly to the mixture.
About the dough:
At Integralisimo, 100% organic whole wheat flour is used, finely ground (unless it mentions it). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
The fat used in this opportunity is sunflower oil. But it can be replaced by butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
In this opportunity, the dough to be prepared does not need elasticity. Therefore, it is not kneaded, so gluten does not develop, and a chewy dough is not obtained. It is enough just to combine the ingredients, without the need to be completely homogeneous. When using butter or margarine, it is integrated cold and in small pieces, forming a grit with the hands or food processor.
The proportions of this recipe are sufficient to prepare an open whole wheat tart using a high mold of 26-28 centimeters / 10.23 – 11.02 inches in diameter. Although it is also possible to use smaller, higher or lower tart molds. If you want to get closed tarts, double the ingredients or adapt to a smaller mold.
About Cooking:
It is advisable that when baking this chard tart it is done at a suitable temperature so that the base of the whole wheat dough does not burn, acquiring a bitter taste as a consequence. Generally, a medium low temperature of around 180 degrees / 356 Fahrenheit is used for approximately 30-40 minutes.
However, whenever the mold size is changed in a recipe, the cooking times must be changed as well. Because this can take more or less baking time according to size, height and amount of filling used. Similarly, baking can be affected depending on the oven and type of heat used.
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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.