Saturday, July 10, 2010

Savory rainbow chard and mushroom tart with potatoes


Tonight, it finally got below 80 degrees, which is a big deal if you don't use the A/C your in-laws generously sent. We've lately become Stan Cox devotees (except on the train), so I baked now that it was a little cooler out. We got some rainbow swiss chard the other day and I really wanted to make an eggy, cheesy quiche. But since I stink at quiches, I made a tart instead.
This is an adaptation of the Fresh Direct recipe. Oops, did I fail to mention that sometimes, we get our groceries delivered? I have a lot of enviro-angst about this too, but since we don't own a car, and sometimes I am not always well served by the grocery stores in our neighborhood (and buying groceries in Manhattan and lugging them down to Brooklyn only makes sense during the school year), we resort to this sometimes.

Savory rainbow chard with mushroom tart
(approx 1 hr to prep, serves 4)


Ingredients
1 bunch of rainbow chard, washed and finely chopped (separate out the stems)
1/2 onion, diced
4 oz of baby bella mushrooms, rinsed and chopped
1/4 c. and 1 Tbs of olive oil
1/4 teas. of salt
salt, pepper, and oregano to taste
1 c. of whole wheat flour
3 large eggs
1/3 c. of finely grated parmesan
1/4 c. of crumbled feta
1/4 c. of milk

Preheat the oven to 400.

Mix 1 cup of flour, 1/4 teas. of salt, and 1/4 c. of olive oil in a bowl. It should get to be grainy but doughy. Press into the bottom of a pie plate and stick in the oven (to firm up a bit) for about 4-5 minutes.

Cook the onions in the remaining olive oil over medium heat, for about 3-4 minutes. Add the mushroom, and stir occasionally, another 3 minutes. Next add the chopped chard stems and stir. You can increase the heat a bit here. Add the leaves, stir, and cook until the liquid boils off.

In a bowl, whisk together the eggs, milk, and cheese.

When the liquid is evaporated from the chard/mushroom mixture, empty the mixture on top of the crust in the pie pan.

Pour the egg/milk/cheese mixture on top, and bake for 40 minutes.



post baking goodness (it tasted meaty! But there was no meat!)

But in full disclosure, the "crust" was neither good nor necessary. Next time, I'll forgo the crust entirely and make it frittata, upping the recipe to 5 eggs.

Roasted Potatoes with Paprika
In the meantime, scrub and dice 4 medium potatoes. Toss with 1 Tbs of olive oil, and bake in the same oven for about 30 minutes. You can turn the oven onto broil and stick the pan in the broiler for 3 minutes to get the tops crispy. Season with salt, pepper, and paprika.

Our baby cat Buster really wanted the potatoes.

3 comments:

Jesson And Rey Ann said...

whose cooking? think it's kitty do the job!

Lane :) said...

oh, that looks so good to eat! my stomach is growling right now. :D

cb said...

that looks delicious! i love when we get chard in our CSa box too!! the mister LOVES when i good ribollita soup! thanks for sharing! this is a great new recipe to use!!

xo,
cb