02 August 2007

CSA Week 9 - A Plethora of Swiss Chard

The tomatoes are coming in, there was no corn this week, but they are still going strong on swiss chard. Alas, I still have swiss chard left from last week.

  • Red Onions (3)
  • Chard
  • Salad Mix
  • Green Peppers (2)
  • Juliet Tomatoes (pint)
  • Beefsteak Tomatoes (2)
  • Squash (3)
  • Cucumber (1)
  • Green Beans (quart)
  • Basil
  • Cilantro

But: here is a nice simple recipe to use up all that chard that the CSA keeps sending. The dough is really easy: it uses olive oil instead of butter, and just gets squished into the pan. I've tossed in a few crumbs of bacon if there's some leftover from breakfast. Some pignoli would also be excellent. Make it first thing in the morning - it's a great light lunch.

adapted from "Bistro Cooking" by Patricia Wells

For the Pastry
1 cup unbleached all-purpose flour
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 cup water

For the Filling
1 pound swiss chard leaves (or you could substitute spinach)
Salt and freshly ground black pepper
3 large eggs
1 cup freshly grated Parmesan cheese

  1. Preheat the oven to 400°F.
  2. Make the pastry: Combine the flour and salt in a medium-size bowl. Stir in the water and then the oil, mixing until thoroughly blended. Knead briefly. The dough will be very soft and moist. Press the dough into a 10" loose-bottomed metal tart tin. I find it easiest to take about half the dough and pat it out on the bottom, and then break off small chunks of the remainder, roll them into snakes, and squish those in place for the sides. Just try to seal the cracks and holes as you go.
  3. Prepare the filling: Wash the chard leaves, discarding the center stems of the big leaves. Coarsely chop the leaves.
  4. Place the chard in a large, shallow skillet and season with salt and pepper to taste. Over low heat, wilt the chard and cook until most of the liquid has evaporated. It won't need much salt; the parmesan adds plenty of saltiness.
  5. Combine the eggs and the cheese in a medium-size bowl; mix until thoroughly blended. Stir in the chard and mix well. Pour the vegetable mixture into the prepared pastry shell.
  6. Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes. Serve at room temperature.


niobe said...


niobe said...

Also, I'm pretty sure I have the same cookbook. But I don't think I've ever actually used a single recipe from it. Maybe I should take another look.

Isis said...

That tart sounds awesome!

BipolarLawyerCook said...

I make swiss chard sauteed with garlic, and tossed at the end in the saute pan with pine nuts, golden raisins, red pepper flakes, smoked paprika, and a bit of red wine vinegar. Really good on pasta with a bit of bacon, pancetta, or prosciutto. Also good as a bruschetta topper with a little fresh ricotta.

Ilina said...

Must. Try. This. YUM!

Mayberry said...

Reporting back on the kohlrabi greens experiment: Success! I also added some garlic scapes.