Sunday, December 18, 2005


Swiss Chard Tart

I was at the farmers market stalking the big leafy greens when I ran into (not literally, silly!) some friends who were shopping for a brunchy-lunchy shin dig. Their excellent master plan was to see what was to come to the market and wait for inspiration to strike.

Unfortunately, after 40 minutes they were more overwhelmed than inspired, toting a few perishables and timidly asking the farmers what they thought would be an impressive addition to their table. The results of that survey were spotty at best, neither of these kids being the most comfortable in the kitchen.

So there I was, totally over-glammed for the practically pre-dawn hour and giggling to myself while wondering if Dinosaur kale could be made into a chic new handbag material, when they gleefully pounced. Laying on the praise and adoration as thick as peanut butter, I was pressed into service helping them out and I have to say I was pleased as punch to help. (It also got my an invite to the brunch. Bonus) Of course, I had no master plan either, and no recipe at that, but when in doubt, go with a tart I always say. (OK, I have never uttered those words, but you have to admit it sounds fail-safe.) And this is the result, a Swiss chard tart. (which forces me to wonder aloud, what makes it Swiss? Hmmm?) It was a snap to do too and used a great, seasonally appropriate green. It was a thrill. A crazy easy olive oil crust, some flavorful chard with extra festive red stalks, salty cheese and voila, the brunch choice of champions. Try it, and enjoy.

1/2 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup water
1/3 cup olive oil
1 1/2 pounds Swiss chard
3 large eggs
1/2 cup grated parmesan cheese
1/2 cup grated pecorino cheese

Preheat your oven to 375F.

In a large bowl, combine the flours, salt and pepper. Add the water, mix, then the oil, and mix. Press that mixture into the bottom of a 9 or 10 inch tart pan with a removable bottom.

Wash your chard and then chop it up. Put it in a large pan over medium heat and cover. Cook until wilted, which should take about three minutes. Remove from the heat, uncover and allow to cool slightly.

In another large bowl (or the one you made the crust in, wiped out though) add the cheeses and eggs. Stir to combine. Add the chard and stir. Pour that mixture into the tart shell. Place the tart shell on a baking sheet (or wrap the bottom in foil.) for 35-45 minutes. Remove and let cool slightly, slice and serve. Mmmm.

Makes 6-8 servings


Swiss chard is a biennial form of beet; even though it does not develop tuberous roots typically associated with beets. Probably of Mediterranean origin, Swiss chard seems to have emerged as the most commonly used name for this vegetable, which has a number of aliases: Italian spinach, spinach beet, perpetual spinach, silver chard, seakale beet and silver beet. Chard tends to draw salts from the soil, which is why it is higher in sodium than most vegetables. - Birds Eye

Pecorino: And Italian sheep's milk cheese that is available fresh or aged

Wisconsin produces 2.4 billion pounds of cheese annually, making it the top cheese-producing state ahead of California at 2 billion pounds, said Robin Engel, a spokeswoman for the state Department of Agriculture, Trade and Consumer Protection. - WFMY News

Labels: , ,

In New Zealand it is always called silverbeet - nobody I talked to knew what Swiss chard was but they were all familiar with the gardeners staple of silverbeet! You could switch names and confuse your friends...
Post a Comment

<< Home
Post a Comment

<< Home
... Chefs Blogs

... Click for Beverly Hills, California Forecast

This page is powered by Blogger. Isn't yours?

All of the original words and pictures on this site are copyrighted property. (So there. Nyah.) With that in mind, please ask permission first and give due credit, if you plan on reproducing any part of it. Thanks so much!

2003-2008 COPYRIGHT (C) Fresh Approach Cooking