Leek and Swiss Chard Tart

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adapted from Smitten Kitchen, where it was adapted from Bon Appetit

For tart dough:
1 1/4 cups flour
1 tbsp plus 2 tsp cornstarch
1/4 tsp salt
6 tbsp butter
1 egg
For the filling:
2 tbsp butter
3 large leeks (white and green parts only), coarsely chopped
2 tsp fresh thyme leaves
3/4 bunch swiss chard, ribs removed, coarsely chopped
1 1/4 cups whole milk
3 large eggs
2 large egg yolks
1 tbsp dijon mustard
1 tsp salt
1/4 tsp black pepper
pinch of nutmeg

In a large bowl, combine the flour, cornstarch, and salt. Cut the butter in with a pastry blender until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms.  On a lightly floured surface, roll the dough out to a 12-inch circle (with either a rolling pin or an empty wine bottle, your choice). Place the dough in a 9-inch tart pan and press to remove any air bubbles. Press the dough into the crimps on the tart pan and refrigerate for 30 minutes.  (If you don’t have a tart pan, a deep pie dish will also work.)

Melt butter for the filling in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook, stirring often, until leeks are very tender but not brown, about 10 minutes. Add chard; saute until wilted, about 2 or 3 minutes. Remove from heat; cool.

Position rack in bottom third of oven; preheat to 425°F. Whisk whole milk and next 6 filling ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.  You may have a bit of extra filling.  I filled my tart really full and just put a cookie sheet on the rack below it to catch any spillover.

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.  Slice and serve.

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