Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Tuesday, August 18, 2009
RECIPE: Swiss Chard Tart
2 Tbsp olive oil 1 red or white onion, diced 1 lb Swiss chard (or other greens), stems removed, leaves chopped 2 cloves garlic, chopped 2 Tbsp chopped fresh basil, or 1.5 tsp dried 1/4 tsp salt 1/8 tsp black pepper Pinch ground red pepper or crushed red pepper 3 eggs 1/3 heavy cream or half n half or milk 1 cup grated Parmesan cheese
1 pre-made pie shell (frozen or homemade)
Procedure: Cook onions in large skillet until well softened 10-15 min. Add and cook until tender the chard and garlic. Season with basil, red pepper, salt, pepper. Combine eggs, cream and Parmesan in bowl. Add chard mixture. Scrape into tart shell and spread evenly.
Bake at 375 until firm, 25-35 min. Let cool to room temp before serving.