We're taking a little trip to Tuscany!
No more pb&j or grilled cheese for lunch at this house. We're swinging things a little gourmet these days!
After a very successful trip to the farmer's market, this recipe was calling my name...
Swiss Chard and Herb Tart
(Torta di Bietola ed Erbe)
In the more rugged areas of Tuscany, like the Garfagnana and Lunigiana in the northwest, savory tarts are as popular as their sweet counterparts. Vegetable tarts are quite common and usually include greens and herbs. This one features Swiss chard, thyme and oregano. Other herbs used in such tarts are tarragon, sage, nettles and borage. (Bet you're glad to know those little facts, eh?)
- 1 pound Swiss chard, stems and ribs removed
- 1 1/2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 15-ounce container whole-milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon minced fresh thyme
- 1/4 teaspoon minced fresh oregano
- 1/8 teaspoon grated nutmeg
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed (I used phyllo dough)
Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
Position rack in bottom third of oven; preheat to 375°F. Line buttered baking pan with 1/2 phyllo dough. Fill pastry with chard mixture. Drape the rest of the dough over filling. Seal edges and fold in.
Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
He ate two big pieces!
For desert...a little sliced kohlrabi!