This is one of a two-part series on tarts. We begin with a savory version; eggs and cream cloaking dense layers of Swiss chard scattered with pungent garlic scapes. A perfect garden dinner pairing well with lamb sirloin chops from East Fork Farm and a nice glass of red.
Stay tuned for part II featuring fresh garden raspberries and dark chocolate.
Parmesan Swiss Chard and Garlic Scape Tart:
*4-5 fresh eggs, beaten
*1/3 cup cream
*1 1/2 cups sauteed swiss chard (or 1 bunch fresh)
*2 garlic scapes, chopped
*butter for sauteing
*1/2 cup Parmesan, shredded
Whole Wheat Crust:
*1 cup high quality whole wheat flour
*1/4 cup high quality all purpose unbleached flour
*1/4 tsp sea salt
*8 Tbsp cold unsalted organic butter, cut into small cubes
*4 Tbsp ice water
Preheat the oven to 375.
Butter a 9 inch tart pan. Blend flour, salt and butter in a food processor. With blade running, slowly add ice water until dough forms. Turn out onto a floured surface.
Divide dough into about 6 pieces. Using the palm of your hand, smear one piece of dough in a forward motion to incorporate the butter evenly. Repeat with remaining pieces. Gently form the dough into a ball and flatten into a disk.
Roll out the dough to about 1/4 inch thick. Place in tart pan, gently pressing into walls of pan. Trim away excess dough from edges
Place a sheet of parchment in the bottom of the dish and fill with dry beans or pie weights. Bake for 10 minutes. Remove parchment and beans. Set tart shell aside.
Saute swiss chard in butter over medium heat. Add garlic scapes. Saute until chard is throughly wilted, about 5 minutes. Remove from heat.
Whisk eggs, cream, salt and pepper in a medium mixing bowl.
Transfer chard mixture to tart shell, spreading evenly over bottom of shell. Sprinkle with Parmesan.
Pour egg mixture over contents. Bake until center rises and egg mixture is golden, about 20 minutes.
Cool slightly. Using a sharp paring knife, loosen edges of tart from pan. Lift tart from pan. Slice and serve warm.