Until yesterday I didnt even know this vegetable existed(shame on me times infinity). To be perrrrrrfectly honest with you, when it came with the rest of the organic produce load(we get it delivered weekly!) I kind of thought it was just lettuce..but then I saw the red stems…and was convinced it was rhubarb….rhubarby-lettuce….rhettuce? Well, I tried.
Turns out, its chard.
I got 99 problems but chard aint’ one. Clearly.
As I’ve discovered, this stuff is legendary! Kind of like a spincachy-beet-ee-lettucy combination, its one green leafy motherfucker. Whoops. Pardon my french. But it is. Back to the point. There I was, sat in the kitchen, literally face to face with this huge pile of green. What the hell was I supposed to do with it? Well, thanks to my trusty friend google I found the perfect creation!
Ladies and Gents, I present to you –
Chard, pine nut and goats cheese tart
GLUTEN FREE. yesssssss.
DAIRY FREE – kinda? The cheese part is optional, but the rest of it is.
Sorry guys, this one deffo has eggs in it!
Sounds like a win win hey? And its wonderful for when its cold out and you just want a warm slice of something for afternoon snack! (I’m pretty sure it has a load of protein too….post workout snack?).
This recipe isn’t exactly mine – But I’ve adapted it because I didnt have ALL the ingredients they used. Heres the original if you’re keen for a squiz -http://gourmandeinthekitchen.com/2014/swiss-chard-tart-recipe/
But anywho, heres my version:
For the tart dough:
¼ cup/30 g pine nuts
¼ cup/30g rice flour
1 3/4 cups/196g almond flour
1/2 tsp sea salt
2 Tablespoons/30g coconut oil or ghee or butter
1 egg white (save the yolk for the filling)
For the tart filling:
1 Tablespoon extra virgin olive oil
2 small garlic cloves, finely chopped
¼ teaspoon red pepper flakes
1 large bunch of swiss chard, roughly chopped (leaves only) with water still clinging to the leaves
3 eggs plus 1 egg yolk
1/4 cup/120ml almond milk, 1/4 cup oat milk
Handful of goats cheese, crumbled
Make the tart dough:
Preheat oven to 180 degrees C.
Process the pine nuts in a food processor until you have a fine flour. Add the almond flour, rice flour, salt and ghee or coconut oil and pulse to combine.
With the motor running add the egg white through the shoot and process until a crumbly dough starts to form.
Gather the dough with your hands and place it in the center of a lightly greased 9-inch tart pan pressing it out evenly to the edges, and up the rim of the tart pan using your fingers and the palm of your hand.
Prick the dough all over with the tins of a fork and refrigerate to firm for at least 20 to 30 minutes or place in the freezer for 10 minutes before baking.
Bake for 15 to 18 minutes until lightly golden and set.
Remove from oven and cool on wire rack while making the filling.
Make the tart filling:
Heat the olive oil, garlic and red pepper flakes over medium heat in a medium sized skillet or sauté pan for 1 minute until fragrant but not brown.
Add the chard and coat with the oil and spices. Cover partially and cook until tender (about 5 to 7 minutes), stirring as necessary and adding a Tablespoon of water if the leaves look too dry. Set aside to cool while you make the custard.
Beat the eggs in a large bowl with the coconut milk or yogurt and salt and pepper. Stir in the chard mixture.
Pour the filling into the tart and scatter the pine nuts (and feta if using) over the surface. Bake until golden and firm, (about 30 to 35 minutes) covering the edge of the crust with foil as necessary if browning too quickly.
Let cool completely on a wire rack and serve at room temperature.
Much love as always,
Wildhoney and bear