Wednesday, January 4, 2012

Swiss Chard Tart

Don't be scared by the name. This is good (I promise). It's also a painless way to use lots of greens, and even maybe get your kid to eat them, too. I adapted it from a recipe from a friend, who I believe got it from The Joy of Cooking. If you got a Full Circle box last week, that chard isn't getting any fresher. You can substitute any greens for the chard.

Swiss Chard Tart

1 c. white flour
1 c. whole wheat flour
1/2 t. salt
1/2 c. water
1/2 c. olive oil

2 T. olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 pound (1 bunch) swiss chard, most of bottom stem removed, chopped (give it a good wash, it's usually dirty)
1 1/2 t. dried basil
1/4 t. salt
fresh ground pepper to taste
3 eggs
1/3 c. milk
1/2 c. grated sharp cheddar cheese
1/2 c. grated Parmesan cheese

Mix the flour and salt in a medium bowl. Add the oil and water and thoroughly combine. Press the dough into a square baking dish or tart pan and put in the fridge for at least an hour.

When you are ready to start cooking, preheat oven to 375. In a large skillet, cook the onion and garlic in the 2 T. of oil, over medium-low, until the onion is translucent. Add the chard and cook until tender, about 8-10 minutes. Stir fairly frequently.

Remove from heat. Add the salt, pepper, and basil.

In a medium bowl, combine the eggs, milk, and cheese. Stir in the veggie mixture from the pan. Pour the mixture over the crust and bake until golden brown on the edges and firm, about 40-45 minutes. Cool. Serve.

Here's what your crust dough should look like when it's ready to be pressed into the pan.
Hot out of the oven!
Ready to eat

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