Absolutely delicious tart and a hit with everyone that I make it for! One friend is a die-hard meat eater and he said it was a meatless meal he would eat anytime, and even asked his wife if she could make it. I substituted spelt flour for all-purpose flour and the crust was very tasty - a little more crumbly than using all-purpose flour but great texture.
This is one great recipe. It does take some time to put together and the dough is not the easiest to roll out or place on the tart pan, but it's worth it. I even worried that the crust would be soggy when reheated, but no, this crusts stays crisp and delicious. The filling is excellent. It's one of those few dishes that I enjoyed even more the next day. It would be great on a brunch table.
This tart was delicious, but very time consuming. I made the Teff dough the day before. I peeled, diced, and steamed the Beauregard yams for 15 minutes instead of roasting them. To the egg mixture I added 1/4 cup whipping cream and a tiny sprinkle of nutmeg. I added half of the caramelized onions to the Swiss Chard mixture. The tart looked exactly like the picture and had a wonderful aroma and taste. Allow 2 hours total prep and baking time.
It was delicious. Finally there is a recipe with flour other than all purpose. I had to change pastry to make it gluten free, by substituting oat flour for all purpose. It worked great.
I think filling needed one more egg to help it come together more, but it looked and tasted wonderful. I served it with spinach salad with purple onions, pomegranate seeds and orange dressing. I will be making it again.