Saturday, August 21, 2010

Tarte aux Blettes et Graines de Courge

- a bunch of swiss chard, white and green (about ten leaves)
- 1 tsp squash seed oil (substitute olive oil)
- two heaping tablespoons of ricotta
- 1 egg
- one roll of pie dough (I use store-bought, but home-made would be great)
- a handful of squash seeds
- salt, pepper
- 1/4 C caramelized shallots

Rinse the swiss chard under cold water. Separate the white stems from the green leaves. Chop the stems, discarding the ends. Cut the greens in pieces.
Heat the oil in a large skillet. Add the chopped stems, season with salt and pepper, and cook, covered, over medium-high heat for 10 to 15 minutes, until tender slightly translucent. Add the leaves to the skillet, and cook, covered, for another 10 minutes, until the greens are wilted. Give it a taste and adjust the seasoning.
In the meantime, toast the squash seeds in a small dry skillet, and preheat the oven to 220°F (430°F).
Transfer the cooked chard into a food processor, add in the egg and the ricotta, and pulse until thoroughly mixed.
Line a tart pan with the pie dough. Spread the caramelized shallots on the bottom of the dough, and sprinkle with half of the toasted squash seeds. Pour in the chard mixture, even out the surface with a spatula, and sprinkle with the rest of the squash seeds.
Put in the oven to bake for about 40 minutes, until the filling is somewhat set and the pie crust starts to turn golden. Serve with a salad, dressed with balsamic vinegar and squash seed oil.


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