This week has been cold and rainy. During weather like this, I like to return to my comfort recipes. This one is delicious and filled with chard. Yum!
Chard and Herb Tart
(Torta di Bietolo ed Erbe)
This is a popular tart in Tuscany and can include other herbs like tarragon, sage, nettles and borage.
1 lb Swiss chard, stems and ribs removed
1 ½ TBS extra virgin olive oil
1 garlic clove, minced or pressed
1 15 oz container whole milk ricotta cheese
½ C freshly grated Parmesan cheese
2 large eggs
½ tsp salt
¼ tsp ground pepper
¼ tsp minced fresh thyme
¼ tsp minced fresh oregano
1/8 tsp grated nutmeg
1 17 oz package frozen puff pastry, (2 sheets) thawed
Cook chard in a large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard. (I do this in a food processor.)
Heat oil in a heavy large skillet, over medium heat. Add garlic, sauté 1 minute. Add chard, sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to a large bowl. Cool slightly. Mix in ricotta and next seven ingredients.
Preheat oven to 375 with rack positioned in lower third of oven. Roll out one pastry sheet on lightly floured surface to a 14 inch square. Transfer to a 9-inch-diameter tart pan with a removable bottom. Trim edges, leaving one inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second sheet to a 13 inch square. Using tart pan as guide, trim pastry to a 10-inch round. Drape over filling. Seal edges and fold in.
Bake until pastry is golden brown about 45 minutes. Cool 10 minutes. Remove sides from tart pan. Transfer to platter, cut into wedges and serve.
Bon Appetit, May 2000