Savory Chard and Green Onion Tart

-For the pastry: combine the following in a medium sized bowl:

2 cups flour

1/2 tsp sea salt

-Stir until thoroughly blended, then add the following:

1/2 cup water

1/2 cup extra-virgin olive oil

-Knead the mixture briefly (the dough will be very moist) and then press it into an 11- inch tart pan with a removable rim.

-Refrigerate for 1 hour.

-In a large skillet add:

2 TBS olive oil

1 bunch diced green onions

-Cook for about 10 minutes over medium heat.

-Finely chop up 1 bunch of chard, stems and all and add to the onions.

-Sauté until chard wilts, about 3-5 minutes.

-Season with:

1/4 tsp salt

black pepper

a little freshly grated nutmeg

-Preheat your oven to 375 degrees.

-In a medium sized bowl combine;

3 large eggs

1/3 cup half and half

1 cup grated cheese (Parmesan, Gruyere or sharp cheddar would be nice)

-Mix in the chard and then scrape the mixture into the tart shell.

-Bake until crust is golden and the filling is firm, about 40-45 minutes.

-Let cool before serving.


Provencial Tart from Vergennes Laundry, VT

For the tart shell add the following to the bowl of a food processor…

-1¾ cups all-purpose flour and 1 tsp sea salt.

-Pulse to combine.

-Add 1 stick plus 2 TBS cold unsalted butter cut into chunks.

-Pulse 5 times in 1-second bursts.

-Add ¼ cup ice water and pulse until the dough comes together.

-Turn the dough out onto a floured work surface and knead briefly.

-Flatten the dough into a disk, wrap in plastic and chill for about 30 minutes, until firm.

-Preheat the oven to 375°.

-On a floured work surface, roll out the dough to a 6-by-16-inch rectangle, a scant ¼ inch thick.

-Ease the pastry into a 4-by-14-inch tart mold and trim the overhang to ½ inch.

-Fold the overhang over to reinforce the edges. Refrigerate the tart shell for about 15 minutes, until firm.

-Line the tart shell with parchment and pie weights or dried beans and bake in the center of the oven for 35 minutes, until set.

-Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.

For the filling…line a baking sheet with parchment paper and drizzle with oil.

-In a large bowl, toss 2-3 peppers cut into ¼ inch wedges with ½ TBS of olive oil and season with salt and pepper. Arrange it on one-quarter of the oiled baking sheet.

-Chop up 1 small eggplant into 1 inch chunks.

-Add the eggplant to the bowl, ½ TBS of olive oil and season with salt and pepper.

-Arrange it on another quarter of the baking sheet.

-Repeat the process with 1 cup of cubed summer squash and ½ cup cherry tomatoes.

-Roast the vegetables for about 45 minutes, turning once, until tender.

-Let cool slightly, then return them to the bowl.

-Add 2 tsp Champagne vinegar3 TBS fresh basil and another 1½ TBS of olive oil and toss; season with salt and pepper.

-Thinly slice 2 ounces Tomme de Savoie or imported Fontina cheese.

-Scrape the roasted vegetables into the tart shell, tuck in the cheese slices and serve.

Pluot Tart with a Shortbread Crust

-Preheat your oven to 350 degrees.

-For the shortbread crust:

-In a mixing bowl combine the following:

1 cup flour

1/3 cup butter

2 TBS powdered sugar

-Mix until crumbly and with no pieces bigger than a pea.

-Press into a 9-inch pie pan or tart pan.

-Cut and halve about 1.5 pounds of pluots, removing pits.

-Arrange in the crust, cut side up, making slightly overlapping concentric circles starting at the outside.

-Fit as many pluots into the pan as possible.

-Mix together ½ cup sugar and 2 tsp ground cinnamon. Pour over the plums.

-Bake for 45 minutes until plums are soft and filling is boiling.

-Cool on a wire rack and serve with whipped cream.

Olive Oil Crust Tart with Chard and Greens

-Preheat your oven to 425 degrees.

-Mix 1¾ cup all purpose flour and ¾ tsp salt in a bowl.

-Stir in ½ cup extra-virgin olive oil and 1/3 cup cold milk or water (I use water).

-The dough will be crumbly and difficult to roll so press it evenly into an 11-inch tart pan, or pie plate.

-Bake until the crust is set and lightly golden, 10-15 minutes, pricking the bottom once or twice if it bubbles.


-Coarsely chop 1 bunch of chard (can sub kale, beet greens, cabbage, leeks, any GREENS) and 2 cloves of garlic.

-Add 2 TBS olive oil to a large skillet and add the chard and garlic.

-Cook until tender, about 8-10 minutes.

-Season with 2 TBS chopped fresh dill, parsley or cilantro, ¼ tsp salt and some freshly ground black pepper.

-Crack 3 large eggs into a large bowl and beat them.

-Add 1/3 cup yogurt and 1 cup grated Parmesan cheese (also good with goat, gorgonzola, blue, etc)

-Stir in the chard and then scrape the mixture into the prepared tart shell, spreading evenly.

-Reduce oven to 375 and bake until filling is golden and firm about 25-35 minutes.

-This tart is great topped with fresh sliced tomatoes.