Wednesday, June 30, 2010

Wild Wendsday - Garlic and Chard Tart

I will be horribly sad when chard season disappears. I have grown quite fond of the beautiful curly leaves flanked by colorful stems of red and sunshine.

This is why my hand reaches out each time I am at the market and why my recent recipes have displayed it prominently.

I was waffling between using my most recent haul in a tart or in a pizza.  So I decided to be democratic and compromise.  A tart crust with a pizza filling.  The result is a garlicky-bitter-greeny filling, suspended in a creamy bubble, topped by perfect white disks.  Taste perfection with eye-catching appeal.

If you don't believe me, just look at the pictures!

Garlic and Chard Tart

3/4  cup  all-purpose flour
3/4  cup  whole-wheat flour
1     tsp      salt
4     Tbs  cold unsalted butter, cut into chunks
1/4  cup  extra-virgin olive oil
1/4  cup plain yogurt

1/2  cup sun dried tomatoes
1/2  cup boiling water
6 large garlic cloves, minced
1 T olive oil
4 cups swiss or rainbow chard, stemmed and coarsely chopped
1/2 t salt
2 T dried basil
1 T dry sherry (optional)
1 lg ball fresh mozzarella, sliced into rounds (shredded mozzarella could be substituted)
1 egg
1/4 cup plain yogurt
1/4 c milk

Pour the boiling water over the tomatoes and set aside to soak.

Preheat oven to 350 degrees.

In a food processor, add flours and 1 t of salt - pulse to combine. Add butter, one piece at a time, pulsing once after each addition. Pour in oil and yogurt - pulse just until combined (it should be crumbly). Scoop the crumbles into a 9" tart pan lightly coated with nonstick spray - evenly press the dough over the bottom and up the sides to form a crust. Place into the oven and bake until the crust is just set, but has not taken on any color, about 15 minutes. Remove and place pan on a wire rack to cool

Drain the tomatoes and chop

Heat the oil in the skillet.  Add the garlic and saute until soft, about 2 minutes.   Add the chard and salt and cook until tender an additional 4 minutes.  Finish by adding the basil, sherry and tomatoes cooking an traditional 2-3 minutes.  Remove from the heat

In a small bowl whisk the egg then add the milk and yogurt.  Continue to whisk until combined.

Gently place the chard mixture in the tart crust and spread evenly.  Place the tart pan on a cookie sheet.    Pour the yogurt mixture evenly over the greens then top with the cheese and bake for 30 minutes.

And in case you were worried I had forgotten:

Reason #4 To Buy Local

Local food preserves genetic diversity. Local farms grow a huge number of varieties to provide a long growing season of crops with an army of eye-catching colors and the best flavor. Many of these varieties are passed down from generation to generation and continue to be grown because they taste good.

1 comment:

  1. Yet another thing I've never cooked with - chard. I did buy some kale this week, though. One green leafy at a time. This is going in my to-make file, though. Yay!