Monday, March 21, 2005

Last night I was in the mood for a tart (although, to be fair, I am ALWAYS in the mood for a tart), so I made a chard tart from Patricia Wells' Bistro Cooking.

This tart was so easy- the shell, especially. Get this- one cup of flour, 1/4 teaspoon salt, 1/4 cup water and 1/4 cup olive oil. Stir together, knead briefly, and press into the bottom of a 10 inch tart pan. That's it. No chilling, no butter cutting in, no rolling out, no nothing. No blind baking.

Then, you fix up the chard- and this is the pain-in-the-rear part, pulling out the white veins of the chard and then pulsing the leaves in the food processor. I gave up midway through and just processed the not so vein-y bits. Wilt all your chopped up chard with some salt and pepper over low heat. Then stir together 3 eggs and 1 cup freshly grated parmesan, and then stir your wilted chard in. Oh, it's about a pound of chard which is A LOT of chard. This tart is definitely mostly chard.

Then pour all that into your tart shell, and bake at 400 for 40 minutes or until golden brown.

That tart, plus a roughly tossed together goat cheese/walnut/dried cranberry/field green salad, and a nice Gewurtzraminer? Perfect Sunday evening fare.