The original recipe is calls for chard--but we have substituted every
green that we can get our hands on (including spinach). This tart is
meant to be served at room temp it is a great make-ahead item and
works well for picnics.
2c all purpose flour (we like 1c all purpose flour and 1c Paul’s 7-grain flour)
1/2c olive oil
Stir crust until well blended. Knead briefly. Press into 11" tart
pan and refrigerate at least 1 hour.
Preheat oven to 375 F
1 red onion-diced
1 pound greens-chopped
2T fresh basil (11/2t dried)
1/8t black pepper
3 large eggs
1/3 c cream or half and half (skim milk works)
1c grated parmesan
Saute onion in olive oil. Add greens and cook for 10 minutes.
Season with basil, salt and pepper. In bowl combine eggs, cream and
parmesan, add greens, pour into crust.
Bake in lower 1/3 of oven until filling is firm 40-45 minutes. Cool
to room temp before serving (if you can wait that long).
- submitted by Heather Greenlee, F2F Newsletter 8-1-06