Goat Cheese, Squash, Swiss Chard & Pancetta Tart

The photo was taken before the tart when into the oven.  I was serving this at a luncheon and
unfortunately, I totally forgot to take an after photo. Both the crust and the tart will be browned after total baking time.


Ingredients

1 refrigerated pie dough
2 T freshly grated Parmigiano-Reggiano cheese
freshly ground pepper
8 ounces soft garlic & herb goat cheese, crumbled
1/2 c heavy cream
2 tsp thyme leaves, chopped
3 eggs
1 bunch of swiss chard, rinsed well and dried with a dish towel
2 T unsalted butter
1/2 lb. pancetta, sauteed until crisp & drained on a paper towel
2 zucchini (ends trimmed, sliced lengthwise with a vegetable peeler)
2 summer squash (ends trimmed, sliced lengthwise with a vegetable peeler)
1/2 cup cherry tomatoes, halved
salt and freshly ground black pepper to taste
3 T extra virgin olive oil

Preheat oven to 350*F
Roll the dough out slightly to fit the tart pan. Place the pie dough inside the pan and press to fit along the sides. Cut off excess dough if necessary. Place in refrigerator for at least 15 minutes. Prick the dough all over with a ford.  Top with parchment paper or heavy duty foil and fill with raw beans or pie weights.  Blind bake for 10 minutes. Remove from oven, sprinkle with cheese and return to over for 5 more minutes.  Cool on rack.

Remove the leaves from the stems of the swiss chard.  Melt butter in saute pan and saute stems until tender, approximately 6 minutes. Add the leaves and saute until wilted. Remove from heat and set aside.

In the bowl of a food processor add the goat cheese, salt & pepper, and heavy cream. Process until blended.  Add the sauteed swiss chard and pulse until it's finely chopped. Stir in cooked pancetta.

Pour goat cheese mixture into cooled crust. Roll up zucchini & squash sliced into rosette shapes and place around the goat cheese. Fill in spaces with halved tomatoes.  Brush with olive oil and sprinkle with salt & pepper. Bake for 25 - 30 minutes or until knife in center comes out clean.

Recipe adapted from The Chew.

Indescribably delicious!