MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 1 hour 10 minutes
Like Penn and Teller, opposites often attract—and create magic. So it is here. At first glance, Swiss chard and butternut squash appear to be poles apart, yet they melt into each others arms in a way that enraptures the senses. The sweetness of roasted butternut squash is the perfect foil for chard’s tartness, and cranberries and orange zest do a similar tango to heighten the appeal. Visually, the tart is a stunner; topped with walnuts and studded with cranberries and feta, it looks like a still life waiting for the right artiste to saunter by. Chard is also a longevity superstar, full of antioxidants and boasting phytonutrients linked to blood sugar regulation, heart health, and improved detoxification. Note that you’ll need a 9-inch tart pan with a removable bottom for this recipe.
1/3 cup corn flour
1 cup plus 2 tablespoons whole wheat pastry flour or all purpose gluten free flour
1/2 teaspoon sea salt
1 organic egg yolk
1/3 cup extra-virgin olive oil
2 tablespoons ice water
2 teaspoons Grade A Dark Amber maple syrup
3 cups cubed butternut squash, in 1/2-inch pieces**
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
1 cup finely diced yellow onion
1/4 teaspoon red pepper flakes
8 cups stemmed and chopped Swiss chard, in bite-size pieces
1/4 cup unsweetened dried cranberries
1 teaspoon grated orange zest
Pinch of freshly grated nutmeg
2 organic eggs, lightly beaten
1/4 cup crumbled organic goat’s milk or sheep’s milk feta cheese
1/4 cup coarsely chopped walnuts, lightly toasted
To make the crust, preheat the oven to 375°F.
Put the cornmeal, flour, and salt in food processor bowl and pulse until well combined. Put the egg yolk, olive oil, water, and maple syrup in a small bowl and whisk until creamy looking. Pour into the food processor and process the mixture comes together and just begins to form a ball on the side of the work bowl.
Put a large piece of waxed paper on the countertop and transfer the dough to the waxed paper. Cover with another piece of waxed paper and roll the dough out to an 11-inch circle, so the crust will extend up the sides of the pan. Carefully transfer the dough from the waxed paper to the pan and press it into the bottom and sides of the pan. Prick the bottom of the dough with a fork.
Bake for 12 to 15 minutes, until the crust is light golden brown. (It will be baked again once filled, so don’t overbake at this point.) To make the filling, turn the oven up to 400°F. Line a rimmed baking sheet with parchment paper. Put the squash, 1 tablespoon of the olive oil, 1/4 teaspoon of salt, and the thyme, sage, and pepper in a bowl and toss until the squash is evenly coated. Transfer to the lined baking sheet and spread in a single layer. Bake for 20 minutes, until tender. Turn the oven down to 375°F.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, red pepper flakes, and a pinch of salt and sauté until the onion is golden, about 5 minutes. Add the chard and 1/4 teaspoon of salt and sauté until tender, about 5 minutes. Stir in the cranberries, orange zest, and nutmeg.
Remove from the heat and let cool briefly. Transfer to a fine-mesh sieve and press to remove excess moisture. Transfer to a large bowl and fold in the eggs, cheese, and squash.
To assemble and bake the tart, spoon the filling into the crust and sprinkle with the walnuts. Bake for 20 minutes, until the filling is firm and set. Serve immediately.
STORAGE: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
COOK'S NOTE: If you don’t feel like making a tart crust, go crust free! Just pour the filling into a pie plate and bake at 350°F oven for 20 minutes, or until firm and set.
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.