Chard Tart FTW
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.
Once the dough was set up, I sauteed three thin-sliced onions in olive oil with the finely chopped chard stems. I also found a stalk of broccoli in the fridge, so I chopped up the stalk part and threw that in too. When the onions and stems softened, I put in the broccoli florets and torn-up chard leaves.
After the bread's second rising, I preheated the oven to 400 and took a chunk of dough about the size of a softball, and smushed it down in one of my low-sided round non-stick pans. They're about the size of a personal pan pizza, and I use them all the time for things like baking potatoes and toasting bagels in the oven. Then I beat three egs and added enough plain yogurt to make a custard sauce. Vegetables on the dough, custard on top. About half an hour in the oven. The base was JUST done on the bottom, perhaps a few extra minutes wouldn't have gone amiss.
The whole tart looked beautiful--puffed and golden, with green and the red of the chard stalks showing through. Tasted good too, although there was a little too much liquid--drained yogurt would have been better. And I relied too heavily on the non-stickness of the pan, getting out the first slice was NOT easy. (I kind of hacked away with a knife to loosen the slice, then flipped it out with a pancake turner--the whole tart would look fantastic in a picnic basket, but then it would look a lot less glorious if it had to be shoveled out with a forklift.)
I made five balls of dough, wrapped them in plastic wrap, and froze them in a big ziploc bag. I want to try a white pizza, with ricotta, mozzarella, and heaps of onion marmalade.
Once the dough was set up, I sauteed three thin-sliced onions in olive oil with the finely chopped chard stems. I also found a stalk of broccoli in the fridge, so I chopped up the stalk part and threw that in too. When the onions and stems softened, I put in the broccoli florets and torn-up chard leaves.
After the bread's second rising, I preheated the oven to 400 and took a chunk of dough about the size of a softball, and smushed it down in one of my low-sided round non-stick pans. They're about the size of a personal pan pizza, and I use them all the time for things like baking potatoes and toasting bagels in the oven. Then I beat three egs and added enough plain yogurt to make a custard sauce. Vegetables on the dough, custard on top. About half an hour in the oven. The base was JUST done on the bottom, perhaps a few extra minutes wouldn't have gone amiss.
The whole tart looked beautiful--puffed and golden, with green and the red of the chard stalks showing through. Tasted good too, although there was a little too much liquid--drained yogurt would have been better. And I relied too heavily on the non-stickness of the pan, getting out the first slice was NOT easy. (I kind of hacked away with a knife to loosen the slice, then flipped it out with a pancake turner--the whole tart would look fantastic in a picnic basket, but then it would look a lot less glorious if it had to be shoveled out with a forklift.)
I made five balls of dough, wrapped them in plastic wrap, and froze them in a big ziploc bag. I want to try a white pizza, with ricotta, mozzarella, and heaps of onion marmalade.