If you're in the mood to cook, inspiration can come in a variety of ways. You might be interested in producing not just a flavor but a shape , perhaps a color . The latter happens to me a lot: I want the sauce to be a light green of this or that kind. Anyone who's experienced this will know what I'm talking about.
texture came to mind today . I wanted to reproduce something brownish and very crunchy on a chard tart that, in principle, wasn't going to be crunchy. I think I achieved it.
The filling was circumstantial (simplicity achieved in haste), but I assure you it was delicious, very soft and creamy, but with that character that mustard gives*.
Below is the recipe with the quantities and step-by-step instructions for this chard tart , which, as Masarotta would say, is a cros-can-di-ta.
Content table
Ingredients
for a cake
- 1 pie crust (click here to see how to make savory pie crust , it's very easy)
- 1 CRCASAS TAKE
- 1 medium onion
- 100g of cream cheese
- 2 tbsp of cream
- Grated cheese
- Breadcrumbs
- Sesame seeds
- Mild mustard
- Oil
- Salt and pepper
Crispy chard tart recipe
That's how it's done, people
1) Boil the chard and chop it.
2) Sauté the chard with the onion , cut into thin strips, until the onion is transparent.
3) Add the cream and the cheese , cut into pieces. Keep the heat on low, stirring constantly to melt the cheese and combine it with the cream.
4) Season with salt and pepper and add half a heaping tablespoon of mustard . Stir in slowly.
5) Place the dough in a baking dish and top with the filling evenly. Trim the edges so they're even, or use a crimping tool.
6) Sprinkle over the uncovered filling: grated cheese , breadcrumbs and finally, sesame seeds .
7) Bake for 20 minutes or until the filling is crispy and browned and the edges are cooked.
This is how my crispy chard tart looks
I am so happy with my trumpet
[Tweet “Crispy chard tart: delicious”]
*By the way, be very careful with the mustard . I use a very mild Dijon mustard. If you go overboard or use a stronger one, it may cover up the other flavors. It's everyone's job to get to know their own mustard well. To encourage you in this mustard-like introspection, I'm leaving you with the following poster:
Hi! I must confess I took the idea and modified it to make 50% broccoli leaves and 50% chard. Also, I didn't boil the leaves first, but cut them into strips and cooked them with the onion (the broccoli leaves first, then the chard). It turned out great! Thanks!
Hi Paulina, I discovered your page today, and it's wonderful. May God continue to bless you richly. I wanted to ask you. My granddaughter's birthday is coming up, and I want to make her a cake, but I don't know how. So, your page is a blessing. I would like to ask you for a recipe for a children's birthday cake for about 25 children. Thank you very much. Blessings.
It looks amazing!! I think I'll save it for Thursday night...
WONDERFUL, I LOVE SWISS CHARD, SO I'M MORE HAPPY WITH THIS VARIETY TO PREPARE IT.
I made it for Mother's Day, more than applause, it was DELICIOUS!!!!!! I added nutmeg as a seasoning.