Swiss Chard Tart with Gluten-Free Crust

Instructions

1. 1Preheat your oven to 190°C. In a food processor, combine the 1 1/2 cups of Gluten-free flour blend and 1/2 cup of cold vegan butter, cubed; pulse until the mixture resembles coarse crumbs. Add 4-6 tbsp of ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together.
2. 2Form the dough into a flat disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes to make it easier to roll. After chilling, roll out the dough between two sheets of parchment paper or on a clean, dry surface until it is large enough to fit a 22.86 cm tart pan.
3. 3Carefully press the rolled dough into the 22.86 cm tart pan, then prick the bottom of the dough all over with a fork. Bake the crust in the preheated oven for 15 minutes, until the edges are lightly golden.
4. 4While the crust bakes, heat the 2 tbsp of olive oil in a large skillet over medium heat. Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced; cook for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add the about 450 g of Swiss chard, chopped, and cook for 5 minutes, stirring frequently, until the chard has wilted and softened.
5. 5In a medium bowl, combine the 1 cup of Dairy-free ricotta cheese, 1/4 tsp of grated nutmeg, 1/2 tsp of salt, and 1/4 tsp of black pepper; stir until well combined. Spread this ricotta mixture evenly over the pre-baked crust in the tart pan, then spoon the cooked Swiss chard and onion mixture over the ricotta layer.
6. 6Return the tart to the 190°C oven and bake for 25-30 minutes, or until the filling is set (it will no longer jiggle significantly when gently shaken) and the crust is golden brown. Let the tart cool in the pan for at least 10-15 minutes before slicing and serving, allowing the filling to fully set.

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