Savory Swiss Chard Tart
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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
3 eggs
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.
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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.
Delish.
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