Sorry that this is posted later than I had planned…
Yesterday was CSA (Community Supported Agriculture) Sunday, and I picked up my box from my local farmer’s market. I have always wanted to try a CSA and was glad an opportunity to subscribe to one. Earlier in the week, I got an email that what this week’s box would contain: lettuce, carrots, string beans, grape tomatoes, cucumbers, Swiss chard, slicing tomatoes, sweet onions, basil, strawberries, and watermelon.
Swiss Chard?…What? I quickly Google recipes for Swiss chard and finally settle on Swiss chard and Herb Tart, I’ll post the recipe below.
While I was that the farmer’s market I stopped at a few other stands to pick up some zucchini, grapefruit, and some eggs. On the way to the car I stop to pick up my box and added an additional basket of strawberries to the box per my son’s request. This being my first time subscribing to a CSA I don’t know that rules of the game. (Yes, that’s some foreshadowing).
I get the box home and prepare to store the produce. I get the Swiss chard and start to prep it for the tart and realize while I’m washing it that half the bunch is bug eaten. I understand that it come from a certified organic farm. I start to question if I have enough for my recipe and improvise by throwing is a sweet onion in to the mix. In the spirit of Julia Child, I muster up my “What-the-Hell” attitude and go to town on making the tart. I throw in some Herbs de Provence for good measure and “Voila!” Pop the tart in the oven for 45 minutes to bake. In the meantime…
My brain starts to question my choice of CSA. Well at least I can email them about my complaint. This is just the first box (Yes, it is a rocky start… but hey, I’ve only subscribed for 6 boxes) the rest could be better. I do just that. I emailed them and so far, the customer service is fair.
This recipe is a variation on Epicuriuous’ Swiss chard and herb tart.
Swiss Chard and Herb Tart
• 1 pound Swiss chard, stems and ribs removed
• 1 1/2 tablespoons extra-virgin olive oil (You can use grapeseed, also)
• 1 garlic clove, minced (I added a sweet onion)
• 1 15-ounce container whole-milk ricotta cheese (I used skim milk)
• 1/2 cup freshly grated Parmesan cheese
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon minced fresh thyme (I used dried thyme)
• 1/4 teaspoon minced fresh oregano (I substituted ground oregano)
• 1/8 teaspoon grated nutmeg
• 1/4 teaspoon of Herb de Provence
• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
Heat oil in heavy large skillet over medium heat. Add garlic; saut e 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
I didn’t have a tart pan, so I used a Pyrex pie plate instead.
Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
I plugged the ingredients for the recipe into MyFitnessPal to get the nutritional info.
Calories: 375 per serving, Total fat (g) 22.3
This turned out pretty good given all the improvisations. I like the flavor that thyme adds to it.
In regarding the CSA, if you have any suggestions on tip on what to look for I would love to hear from you.