Tourte Aux Blettes

It’s been a while since I’ve done much interesting cooking. Things have been quite busy for the foodgeek household with moving, new jobs, and getting back to daily life. We’ve got just about everything back in order, including joining a new CSA, Garden of Eden.

With CSAs in San Diego, you get lots of greens. It’s like we have eternal spring and the greens just keep on growing. This week, the winner was chard. We had a small bunch leftover from last week and got a new bunch of rainbow chard this week so something with chard was in order. Poking around on the internet I stumbled on this recipe

The recipe is pretty much everything you want in a quick-to-put-together weekday meal. The ingredient list is short, the pastry comes together without a fuss, and by the time it is cooked, the kitchen is clean. Big thanks to AppleSister for this recipe (which I shamelessly copied here).

Tourte Aux Blettes (Savory Swiss Chard Tart)

1 cup flour
¼ t. salt
¼ cup extra-virgin olive oil
¼ cup water

1 lb. swiss chard leaves
Salt and freshly ground pepper
3 large eggs
1 cup freshly grated parmesan cheese

Preheat the oven to 400 degrees.

Combine flour and salt; add water and then the oil, mixing until thoroughly blended. After kneading briefly, the dough will be very moist like cookie dough. Press dough into loose-bottomed metal tart pan.

Wash and dry the leafy portion of the chard and coarsely chop the leaves. Wilt the leaves in a skillet, seasoned to taste with salt and pepper. Heat until most of the water has evaporated.

Combine the eggs and grated cheese; add the chard and pour mixture into the pan.

Bake for about 40 minutes, until crust and filling are golden.

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