Chard Season
Make the pastry: Mix the flour and salt in a medium sized bowl. Stir in 1/2 cup of water and then the oil, mixing until blended. Knead briefly. Divide dough in half and press each half into a round disk.
Make the fillin’: Wash and dry chard leaves, discarding the toughest bit of the center stem. Tear up the leaves into a food processor and chop finely. This takes me 3 or 4 batches. Combine eggs and raisins in a bowl and mix in chard. Set aside.
Roll out 1 disk of pastry into a 10.5 inch circle. Place on bottom of a 10.5 in. tart tin with a removable bottom. You don’t need to build up the sides of the tart.
Spoon the chard mixture over the dough. Roll out the remaining disk of dough and place it over the chard mixture, tucking the ends of the dough down inside the tart.
Bake about 40 minutes, until the crust is golden brown. Remove to a rack to cool. Serve at room temperature, sprinkle with powdered sugar. I prefer a rather heavy sprinkling.
Yield: 8 servings, unless everyone is real hungry.
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FOUR Comments
Comment / By Ms. Greenjeans / Aug. 10, 3:17 p.m.
We chop up all our excess chard, kale, beet greens, collards and freeze them in sandwich sized ziplocks. You can add a handful of the frozen goodies to nearly everything, especially good with scrambled eggs. Can’t get enough of those green eggs.
Comment / By Sarah / Aug. 10, 7:13 p.m.
yum. Hard to negotiate the multiple pgs for a recipe…
Comment / By Marcus Victor / Aug. 10, 7:21 p.m.
Thanks…so funny..so true..bravo/cheerio!It’s so funny when we take our goodigoodness/wholesome well intentioned selves and take our greens and smother them in mountains of butter and sugar to make them palitable! I remember choking down piles of greens thinking I would turn into some comic book super hero! Reminds me of the doggie do do’s at hurricane kates (yams fried in batter and rolled in powdered sugar) Yum!!!
Comment / By stephanie silvia / Sept. 4, 10:36 p.m.
Love the idea of a chard tart. We eat a lot of chard in my house. (Quesillas cooked on the grill w/ chard pre-cooked in a frying pan is our latest). My family found the chard cooked in the tart tasted too intense veggie, eaten right out of the oven. We found the tart tasted better the next day, room temp. The next time I made it I added a tad of salt and a scant handful of sugar into the chard mixture. I think it needs this because of the usual olive oil, and sauteed garlic and onion that usually accompanies the cooking of chard. The first time I was out of raisins but had some figs and they were a good sub but I didn’t use enough. Second time around I used plenty ofchopped figs. We all liked it lots this second way. The tart dough recipe is so easy, not a bit intimidating. I’m going to use it for berry tarts, too. Thank you.