Tuesday, September 3, 2013

Swiss Chard & Portobello Mushrooms Tart



Vegetables, Yess!! I Love them and more now that I've decided to improve my diet, strengthen my immune system and by the way, lose a few pounds. Today  I bring you guys a delightful recipe of Swiss Chard & Portobello mushroom tart,  with a wheat flour crust, a touch of buckwheat flour and chia seeds, very tasty and very easy to make like everything that I post in the blog. It's not very low in calorie,s but as long as you messure the portions, there is no problem enyoing something so good.

If you want to give it an interesting meaty twist, you can add a few pieces of bacon to the filling and you´ll have a great combination that will make you feel that you are not only eating vegetables.


Tarta de Acelgas, Hongos Portobello y Champiñones

Dough
220 grams of wheat flour
20 grams of buckwheat flour
1 tablespoon of chia seeds
1 tablespoon of herbs 
120 grams of butter
1 egg
1 pinch of salt

Filling
6 sprigs of swiss chard
225 grams of portobello mushrooms
1 clove of garlic
2 tablespoons of balsamic vinegar
1 tablespoon of olive oil
4 slices of manchego cheese

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To prepare the dough, place in a blow all the dry ingridients, mix them well and add the butter chopped into small cubes,  this will facilitate you  incorporating it into the dough. Then add the egg and mix until it´s incorporated with the rest of the ingredients, be careful not to knead it much, we do not want to activate the gluten. You can make the dough in a food processor to get the job done.

When you have the dough ready, place it on a waxed paper or plastic wrap and stretch it a little either by hand or with a roller, store it in the refrigerator for 30 min, for it to be firm enough to stretch.

Pre heat the oven to 180 ° C. To make the filling, chop the  vegetables. In a large skillet place the olive oil and garlic, when they are heated through add the chard stems and cook for about 3 minutes, following that, add the portobello mushrooms, finally the chard leaves, sauté for 5 minutes, then add the balsamic vinegar and cook for about 3 min more, turn off the heat and allow the filling to cool.


Stretch the dough and cover a 20 cm in diameter nonstick baking pan, then pinch the dough  with a fork,  it helps to cook it evenly, place the slices of manchego cheese and then cover with the vegetables, bake for 30 to 45 min or until the dough is golden brown.

Leave the tart to stand for about 15 minutes before unmolding and slicing. Garnish your tart with more sauteed vegetables or with a fresh green salad.

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