This week's recipe was for a rainbow chard tart. As I picked bunches of kale, swiss chard, lettuces, and arugula and filled my bag with red potatoes and garlic, I knew what needed to be made. I decided to use potatoes to replace the pastry crust, because I had some begging to be used.
adapted from Stonewall Kitchen
2 tbsp + 1 tsp olive oil, divided
half an onion, diced
3 garlic cloves, minced
1 large bunch swiss chard, stems diced small and leaves cut into thin ribbons
1/4 tsp freshly ground nutmeg
1/4 tsp ground sage
1/4 tsp sea salt
1/4 tsp black pepper
4 medium-sized red potatoes, washed and unpeeled
1 c cottage cheese
1/2 c sharp white cheddar, grated
Preheat oven to 400 degrees.
Heat 1 tbsp olive oil over low-to-medium heat. Add the onion and chard stems, cooking until the onion is translucent. Add the chard leaves and stir. I had to add the chard in two batches. When the leaves have wilted and reduced in size, add the garlic. Cook for another couple of minutes, sprinkling with nutmeg, sage, salt and pepper. Remove from heat and allow to cool. You should have about about 3 cups of filling.
Now move onto the potatoes. Slice thinly and uniformly. A mandoline would save you some time here. Pour 1 teaspoon of olive oil into a pyrex or ceramic dish. Make sure to rub it a long the sides of the dish as well as all over the bottom. Line the bottom with potato slices, overlapping as you go, making sure to form a nice solid base. Make sure you line the sides of the dish as well. Sprinkle the potatoes with a pinch of salt, a generous dose of pepper, a tablespoon of olive oil and half the grated cheddar.
Whisk the egg in a small bowl. Pour the cottage cheese into a large bowl along with egg. Mix well. Add the cooled chard mixture in.
Pour filling over the potato crust. Finish with remaining cheddar and another sprinkle of pepper. Bake for 20 minutes at 400 degrees. Then reduce heat to 350 and bake for another 10-12 minutes. Allow to cool for at least 5 minutes before eating.
Serve alongside a mixed green salad with sliced apples, toasted walnuts and balsamic vinaigrette for a nice fall dinner. We think this would make an excellent dish for brunch too.