This won't be an overly long post as my internet connection is at best temperamental to virtually non-existent at times.
I've used this chard - stems and leaves as a filling of a tasty filo tart. Added interest comes with the addition of a good stinky, washed rind cheese and a smoky topping of ultra fine rashers of Kaiserfleisch.
Rainbow Chard Tart
[makes a 20x28cm tart]
8 sheets Filo pastry
1 red onion, finely sliced
1 bunch Rainbow Chard
Fingal Gold, cut into small cubes (or use your favourite washed rind)
1/2 cup cream
1/2 cup milk
Kaiserfleisch, very finely sliced
Make the filling:
Slice the leaves from the stems - wash the leaves and drain before roughly slicing.
Wash the stems, trim the ends and then cut diagonally into bite sized pieces.
Heat a little oil and a knob of butter in a non-stick pan over a medium heat - when the butter has melted add in the onion. Sauté for a few minutes until the onion has softened but not coloured. Tip in the sliced stems and continue to cook gently - stirring occasionally until the stems wilt.
I like using the stems as they add a different flavour and texture to the dish. Finally stir through the shredded leaves and cook until the leaves start to collapse. Set aside and allow to cool.
Make the tart base:
Butter a sheet of filo liberally with melted butter and top with another sheet. Continue the process until all 8 sheets have been used.
Assemble the tart:
I use a loose-bottomed rectangular tart tin for this dish.
Brush your tart tin with butter and then place the assembled sheets into the tin and mould into shape. Fold any excess pastry over the edge of the tin and brush these edges liberally with butter.
Arrange a few cubes of washed rind cheese over the base and then top with the cooled Chard mixture. Stud with a few more pieces of cheese.
Break the eggs into a bowl, pour in the cream and milk and whisk until combined.
Place the tart onto a baking tray and pour over with the egg mixture.
Carefully lay slices of Kaiserfleisch over the top - you could use bacon but it's most important that you get it sliced as thin as possible so that it will crisp up by the time the tart is done.
Place this in a pre-heated 170°C/340°F oven and bake until the pastry is golden and the filling has set.
Let it cool for a few minutes before unmoulding.
An ideal lunch for a cold winter's day.
Remember, there's still time to take part in Weekend Herb Blogging.
Send your entries to whb AT cookalmostanything DOT com with WHB#193 in the subject and the following details:
- Your Name
- Your Blog Name/URL
- Your Post URL
- Your Location
- A photo: 300px wide
You can find out further details in this post.