Gentle readers, currently, the Practical Cook’s refrigerator is stuffed to the proverbial gills with green vegetables. They are fresh, amazing, and the only challenge is finding new and ever more interesting ways to combine them and serve them 7 times a week. Last week, with some help from our friend bacon, a rustic tart so fantastic emerged I’m giving it an entry.
Russet Potato and Swiss Chard Tart
2 pie crusts (not the freezer type), at room temperature
1-2 Tablespoons bacon grease (sigh, or if you must, high-quality flavorful olive oil)
1/4 sweet onion, diced
3 medium Russet potatoes, sliced thin (preferably on a mandoline or in a food processor)
1 large bunch chard (used rainbow chard here), stems trimmed on the end, chopped into bite-sized pieces.
1 bulb green garlic
dried (or fresh) thyme to taste
salt and pepper to taste
1 egg beaten with a little water
1. Preheat oven to 400 degrees. Put parchment paper on a baking sheet. Unroll the pie crusts onto the parchment paper.
2. Heat the bacon grease in a large skillet over medium heat. Add the onion and potatoes when the grease is hot but not popping and smoking. Stir to coat potatoes and cook for a few minutes (5-7) until potatoes are softened. Season with salt, pepper, and thyme.
3. Add chard and continue to stir and cook. Add additional seasoning if needed. Once the chard has started to wilt significantly (a few more minutes, depending on the size of the pan), add the green garlic and stir to thoroughly combine.
4. Take the potato mixture off the heat and divide evenly between the pie crusts. Grate Parmesan generously over the top. Fold the sides up a bit, and brush with egg wash.
5. Bake for 30-35 minutes, until top is nicely browned. Slice and serve with a side salad or fruit, or let cool and serve the next day.
Seriously, I can’t emphasize enough, you should try this. The heat of the oven further caramelized the chard, and the flavor combo was incredibly satisfying. The Practical Cooks Junior ate it without stopping to pick out the green stuff, and for the Junior member, that is saying something. If you’re not into bacon, use an assertive olive oil. The fat is part of the recipe here, and needs to impart flavor to the potatoes, which can be blah if left alone.
What are you eating in the springtime? Send your thoughts, questions, blog requests to practical cook at gmail dot com. Or post a comment here, or connect on Facebook (The Practical Cook Blog: Thanks to all who have liked, I still need a few more “likes” to get the official page name. Please “like” on Facebook today!)
Coming up tomorrow, One Ingredient, Three Ways: Green Garlic Edition. Find out why I’m obsessed with this little gem.