That looks brilliant Kel, well done...I love it
Yum! What's the occasion?Thanks Kyles!
I made these today: Vanilla cupcakes with homemade raspberry jam filling and a whipped cream icing infused with raspberries
I went with a pastry of 1-1/4 c AP flour, 1/4 c chickpea flour, ice water, 1 T apple cider vinegar, grated pepper, garlic powder, and about 1/8 c grated parm. cheese. For "fat" I used 1/4 c Crisco, 1/4 c lard. I put one crust in a spring-form pan, the other in a pie shell. I'm blind-baking them for about 7 minutes now, and will fill them after that. I decided to add some crumbled bacon this time to the tart.I wasn't going to bake today, but have everything for this Swiss Chard tart (I've made it several times before--using homemade pastry, wholewheat pastry, and puff pastry). I think I'll just make basic pastry today:
Recipe Details
Here's one of two (I doubled the recipe, used Greek yogurt instead of ricotta, added 3 slices bacon, crumbled, to the egg-swiss chard mixture, topped the "tart" with crumbled bacon [1 slice] and more grated sharp white cheddar cheese). Quite tasty. The crust is light and flaky. The bottom of the tart (at least the one in the springform pan) comes away clean and is not soggy.I went with a pastry of 1-1/4 c AP flour, 1/4 c chickpea flour, ice water, 1 T apple cider vinegar, grated pepper, garlic powder, and about 1/8 c grated parm. cheese. For "fat" I used 1/4 c Crisco, 1/4 c lard. I put one crust in a spring-form pan, the other in a pie shell. I'm blind-baking them for about 7 minutes now, and will fill them after that. I decided to add some crumbled bacon this time to the tart.
Here's one of two (I doubled the recipe, used Greek yogurt instead of ricotta, added 3 slices bacon, crumbled, to the egg-swiss chard mixture, topped the "tart" with crumbled bacon [1 slice] and more grated sharp white cheddar cheese). Quite tasty. The crust is light and flaky. The bottom of the tart (at least the one in the springform pan) comes away clean and is not soggy.
A casual Lunch for two ... Pork and calves liver Terrine ... Recipe in Pork Section ...
Thanks Kyles!
I made these today: Vanilla cupcakes with homemade raspberry jam filling and a whipped cream icing infused with raspberries
Thanks! It was quite easy to make. I ended up using 2 lb of cleaned Swiss Chard (wasn't sure if the weight in the recipe was before or after the ribs were removed). I was pleased with the crust. It did take me four hours because I got interrupted--had to do some things with the chickens (one escaped--had to go find her), the DH arrived and wanted to replace some torn screens, so I had to find the stuff for him, etc. But I finally did pull them out of the oven around 4:00 p.m. (started around 12:30 p.m.).That looks amazing CWS
I'm gonna try them in the mini-piemaker next weekend (I have to run to NY to restock my cheese drawer and pick up a couple of things). And, of course, I'll have more chard to process. I love chard...but...there seems to be an abundance of chard this year. We replanted after the hens rearranged the seeds, so we ended up with almost twice as much chard as we thought we planted.That tart looks fantastic, CWS!
right now i have 6 huge blueberry cornbread muffins in the oven at 375f, and as soon as those are out i am reducing the temperature to 350f and baking a chocolate shortcake in my tiara pan for chocolate strawberry shortcake:
whipped cream will be added as it is served.