Quick Navigation
Main Navigation
About Us
Education & Events
Ways to Give & Membership
Preservation
Shop
How Tos , Lifestyle , Recipes
From Deborah Madison, chef, Seed Savers Exchange advisor, and author; recipe fromThe New Vegetarian Cooking for Everyone
Makes one tart
Ingredients
Olive Oil Pie Crust
Tart woof
Preparation
shuffle the flour and salt together in one bowl , the crude oil and the milk in another . softly stir the liquidity into the flour until the sugar comes together .
Shape the wampum into a flat phonograph recording , then roll it out between two piece of paper of wax paper , carefully remove the top sheet , invert the dough into a pie goat god , and cautiously hit the second canvass .
If any rent occur — and they probably will — just iron out the dough back together .
utilize dough to work 9 - inch tart eggshell or line a pie plate . Freeze until hard while you preheat the oven to 400 ° F. Bake , on a sheet pan , until lightly brown , about 25 minutes .
To make the fill , rinse the green well , but do n’t dry them . And do n’t be afraid to include a bit of chard stem — it apply texture to the tart .
wake a encompassing , cryptical genus Pan and impart the greens , overcompensate and allow them to cook down in the steam created by the soaked leaves . ( common beet greens will take a little less time to fudge than chard . )
When they ’re collapse and are mostly tender — a matter of 15 minutes or so — slide the leaves into a cullender and permit drain and cool .
Meanwhile , heat a spacious skillet and add the olive oil . Add the onion and the saffron duds and finocchio seeds , and cook over medium warmth , stir from time to time , for about 2 minutes .
Cover the cooking pan and cover cooking while you return to the chard . Squeeze or press out as much of the liquid as you easily can ( this is proficient to drink ) , then chop up the cooked leaves fairly finely . Add them to the Allium cepa mixture and call on them about . time of year with salt and good deal of pepper and cook a few minutes more . dispatch from the heat .
Heat oven to 350 ° F.
Quickly stir the beaten orchis into the greens and impart the Gruyère , if using . If using ricotta , append it by the teaspoonful and gently blend it in .
decant the salmagundi into the pre - baked crust , traverse with the pine nuts , and bake until the filling is set , about 30 minutes .
Let cool and dish out strong or at room temperature .
3094 North Winn RoadDecorah , Iowa 52101(563 ) 382 - 5990
right of first publication © 2025 Seed Savers Exchange . Images on this site are protect by copyright — unauthorized use is not permitted .
Seed Savers Exchange is a tax - exempt 501(c)3 nonprofit system dedicated to the saving of heirloom cum .
