Chard Tart FTW

[executrix]

I started out by making a regular batch of bread, but using olive oil instead of vegetable oil and adding a good sprinkle of mixed Italian herb seasoning. The rationale was that a) a bread base has a lot less fat than a pastry base, b) I suck at making pastry, and c) I could freeze the rest of the dough for ongoing experiments with pizza

Comments

[entropy_house]

*drools*

[emeraldsedai]

Sounds really, really good! This is an outstanding basic approach, one that I'm going to be using.

A tart pan would seem to be a good idea here, with the removable bottom. Also, I'm envisioning individual-size tartlets (I've got several small porcelain tart dishes) that would fit in my tiffin.

Thank you for the inspiration.

[executrix]

Tarlets! I didn't think of that! But it might be a problem with a bread base getting it thin enough to have a good ratio of crust to filling.

I'm not sure if it's possible to make a Cornish pasty out of bread dough rather than pastry, but for a tiffin, one way to go might be two very thin layers of dough.

I think I've proved the general feasibility of yogurt custard, although three eggs made it almost like a frittata, which is not a *bad* thing but maybe next time I'd use two eggs and a bit more yogurt--perhaps strained yogurt, if I'm ambitious.

In theory (which doesn't always pan out in RL!) Sunday is Bread Baking and Soup Day, and I'm hoping to also make it Yogurt Day, although I think I'll try reducing the milk somewhat so I won't have to get rid of the excess whey at the other end of the process.

[emeraldsedai]

Real Life is too hot right now for bread baking OR soup, but I've been doing a handy-dandy flatbread-slash-flour tortilla that's virtually instant, very tasty, and spends only a minute on the skillet.

I'll let you know if I have anything like success with the tartlet approach. A crimped two-layer circle with filling might be a nice alternative. Good idea!

[ultrapsychobrat]

Oh, yuuuuummmmm!!

[blacksquirrel]

Cool! Do you think this would work with Kale?

[executrix]

I think so (in fact it very well MAY if I don't turn the kale into soup tomorrow)--but the kale would probably go into the oil *before* the onions.

With a side of popcorn it could be Pauline Kale...

[blacksquirrel]

Thanks bunches {of kale}! This was fabulous! I made it with the kale, creme fresh instead of yogurt, thyme, marjoram, and a gluten free pie crust. Excellent! Thanks for giving me the idea :D

[executrix]

Sounds great! I can never think of quite what to do with marjoram, but it would be ace in this context.

Apropos of pie crust, I love what mixing in part rice flour does for crispness, and of course it's gluten-free.