Friday, June 17, 2011

Chard Tart

There is a bit of a funny story regarding this recipe. I found it in the Joy of Cooking several years back, but was convinced my husband wouldn't like it. Rather than serve it to him , I made it for one of my girlfriends for brunch one morning. We both really liked it, but she agreed with me that he likely would not. So I left it at that. Lo and behold, he tried a piece, and really, really liked it. Goes to show what I know about his tastes...Anyway, I am glad he likes it so much, because I make it often. Sometimes on the weekend for breakfast, sometimes for a light dinner. Either way, it is a big hit every time. This would also make a lovely appetizer course for a small dinner party.

Adapted from The Joy of Cooking

For the crust:

preheat oven to 425

One 9-inch tart pan with a removable bottom, lined with parchment paper

1 3/4 Cups All Purpose Flour
3/4 tsp Salt
1/2 Cup Extra Virgin Olive Oil
1/3 Cup Cold Milk

Whisk together the flour and salt. Stir the in the olive oil and milk using a fork. Press the dough into the pan, pushing up the sides. Prick with a fork a few times to prevent bubbling up in the oven.

Bake for about 10 minutes, until lightly browned.

Lower the oven to 375

For the filling:

1 Tbsp Olive Oil
1/2 Cup Finely Diced Onion, Red Onion, or Shallot
1 Pound Chard, Thick Stems Removed and Coarsely Chopped
2 Cloves of Garlic, Minced or Pressed
2 Tbsp Fresh Basil, Chopped OR 1 1/2 tsp Dried Basil
1/4 tsp Salt, or to Taste
1/8 tsp Black Pepper, or to Taste
3 Large Eggs
1/3 Cup Milk
1 Cup Grated Cheese of you choice (Cheddar, Jack, Parmesan, Mozzarella, Fontina, or any Combination)

Saute the onion or shallot in the olive oil over medium-low heat until very soft, about 10 minutes, add the garlic and cook for another one or two minutes. Add the chard, in batches if necessary, and cook until very tender, about 10 minutes more. Season with the basil and salt and pepper to taste.

In a medium bowl, slightly whisk the eggs. Stir in the milk and cheese. Add the chard mixture, then scrape the lot into the tart shell, and spread evenly.

Bake at 375 until the filling is lightly browned and firm, 25-35 minutes. Cool to room temperature and enjoy!

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