1 hour ago
Tuesday, September 6, 2011
The Tart Queen (or Queen of Tarts?) strikes again. It's Tuesday, time for a tart.
I have made this a few times, a few different ways. It is a version of Tourte aux Blettes, using currants and creme fraiche and it's off the charts good.
I made a batch of my rainbow chard hash, minus the potatoes, and turned it into a thing of beauty.
I don't know why I am so attracted to tarts and quiches, I just am. I am starting to feel weird about it.
If you grow Swiss chard in your garden, you know it takes over and you wind up with a lot of it at the end of the season.
This tart was beautiful and delicious and a great way to use up all the Swiss chard in the garden! (I wish I had gotten better photos of it, but since I made it at night, the light stinks in my kitchen after dark).
Stacey's Savory Swiss Chard Tart:
1 big bunch of rainbow Swiss chard, cut up into pieces, using stems
1/4 lb. bacon, chopped
1 large onion, chopped
salt & pepper
1 cup creme fraiche (or 1/2 sour cream, 1/2 heavy cream)
1 cup of Parmigiano Reggiano cheese, grated
1/4 cup currants
handful of pine nuts
9" pie shell or puff pastry
Saute the chard with bacon and onions until bacon is cooked and vegetables are soft. Season with salt & pepper and set aside to cool.
Mix the 3 eggs w/ the creme fraiche, currants, and cheese. Once the chard mixture has cooled, add it to the custard mixture.
I rolled out my dough and fit it in an 8" springform pan, but a 9" pie dish will do just fine.
Pour the filling into the prepared pie shell, add the toasted pine nuts to the top (they will brown in the oven) and bake about 40 minutes in a 375F oven until the middle is set. If the top is browning too much, cover it with a piece of foil.
Let rest a few minutes in the springform pan before unmolding. Serve warm or at room temperature.