Saturday, September 10, 2011

CSA Recipe: Chard Tart With a Glimmer of Fall

This is an adaptation of the classic Patricia Wells "Bistro" recipe that bubbled up on a cool evening that hinted of fall. Even though it's been some of the most blisteringly hot days in L.A. the sun is setting earlier and earlier, I'm listening to some slow music, drinking a whiskey and realizing it's September. Normally I give wine pairings, but for this dish, I would make sure to musically pair it with the Les Discrets album "Septembre et Ses Dernieres Pensees" and a glass of calvados while you cook. 

Serves 4-6 with a solid salad

For the crust:
1 cup unbleached all purpose flour
1/4 tsp salt
1/4 cup extra virgin olive oil
1/4 cup water

For the filling:
1 bunch chard, well washed, stems removed and finely chopped (not dried)
1 tsp olive oil
1 ear of corn, kernels trimmed off
1/4 c walnuts, lightly toasted in a skillet
1/8 cup raisins
1 cup grated parmesan
3 eggs, lightly beaten in a large bowl
salt and fresh pepper

1) Preheat the oven to 400 degrees.

2) Mix the flour and salt in a bowl. Add the water and then the oil. Mix until totally blended. Patricia Wells suggests that you kneed a bit, and I agree, the texture of of the final tart crust will be better. To cop from her again, she reminds you that this kind of tart dough will be more like a cookie dough than bread. 

3) Press the dough in to a 10 inch pastry tin (the kind with the bottom that comes off).

4) Heat large skillet over medium-low heat and wilt the chard until all the liquid is gone. Season with salt and pepper to taste. Add the corn kernels and olive oil and cook for an additional 2-3 minutes, until the corn is cooked through.

5) Add the parmesan to the eggs. Mix.

6) Add the walnuts, raisins and the chard/corn mixture and mix it all up. Add it to the pastry crust.

7) Bake for about 30-50 minutes until the crust golden and the chard mixture is cooked firm. Let cool some before serving.

Aside from the music, have this with a nice salad and a glass of viongier, gewurztraminer, chenin blanc or other mid bodied white wine that loves darker, nuttier fall fair.  

No comments:

Post a Comment