Chard Tart
september 24, 2014

This tart was a surprisingly successful quick meal, though as you can see, not my prettiest. Pizza dough instead of pastry is a great idea! With a little prep-ahead and someone at home to preheat the oven this is a snap. It takes about 5 minutes to assemble and 30 to bake. Home by 6? You'll eat before 7.

The key is to sauté the shallots and chard in the morning or the night before and thaw the pizza dough if it is frozen. Then ready the remaining ingredients at least an hour ahead of the time you want to bake it: take the eggs and sautéed vegetables out of the fridge, grate the cheese right on top,  gently form a ball with the dough and roll it around in a large oiled bowl, then cover the bowl with a damp towel. 

There's a bit of a trick to getting the tart off a pizza peel and onto the baking stone, but you can skip that step by assembling it on a cookie sheet lined with parchment instead. Hopefully my next one will look better!

This recipe is not actually in Erin Gleeson's cookbook The Forest Feast, it is on her website of the same name. Click here to view the recipe.