Swiss Chard

7th August 2010

August is one of my favorite months to visit the local farmer’s market – everything is so vibrant and colorful. This morning I was particularly intrigued by the Swiss Chard – the colors are absolutely amazing.

Fresh bunches of Swiss Chard at the market.

Have you ever cooked with Swiss Chard? I’ve had it in restaurants and loved it, but never attempted to prepare it at home. I figure it’s worth a shot. Here are a couple amazing recipes I’m going to try out:

Swiss Chard, Goat Cheese and Prosciutto Tart from Tartelette.

Gluten Free Swiss Chard, Goat Cheese and Prosciutto Tart
Serves 4

For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
1 teaspoon Dijon mustard
3 egg yolks
pinch salt
1/2 cup (80gr) brown rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) tapioca starch
(or 1.5 cups of all purpose flour if not using gf flours)
1/2 teaspoon xantham gum

For the filling:
2 tablespoons olive oil
1 medium onion (I used 1/2 of a giant sweet Vidalia), sliced thin
1 bunch Swiss chard (red – green rainbow – your choice), washed and patted dry
4-6 slices prosciutto
3 eggs, slightly beaten
2/3 cup whole milk
salt and pepper
pinch of freshly grated nutmeg
4 to 6 oz (120gr – 180gr) crumbled goat cheese
a few sprigs of thyme

Prepare the crust:
In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours, and the xantham gum and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. Preheat oven to 350F and position a rack in the center. When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15-20 minutes until completely done. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 5 days if not using right away or freeze it for up to 3 months.

Prepare the filling:
Preheat the oven to 350F and position a rack in the middle. Heat the oil in a large sautee pan over medium high heat and cook the onion until translucent (about 3-4 minutes), add the Swiss chard and cooked until wilted. Remove from the pan and set aside to cool. In the same pan, quickly sautee the slices of prosciutto to get them nice and crispy. Remove from the pan.In a large bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Layer the onion and Swiss chard at the bottom of the crust and slowly pour the egg mixture over it. Top with slices of prosciutto and crumbled goat cheese.Bake for about 30-40 minutes or until the tart starts getting golden brown and the custard is cooked. Spinkle with freshly chopped thyme.

Swiss Chard Pesto from My Kitchen Addiction.

Swiss Chard Pesto

Ingredients:
2 tablespoons + 1/2 cup extra virgin olive oil
2 cloves garlic, chopped
1 bunch Swiss chard, stems removed (about 2 cups)
1 cup walnuts
2 ounces freshly grated pecorino cheese
1 bunch of basil leaves (about 1/2 cup packed)
Kosher salt

Instructions:
Heat two tablespoons of oil and the garlic in a saute pan over medium heat. Once the oil is hot and the garlic has become fragrant, gradually add the Swiss chard, wilting it into the oil and sauteeing for a few minutes.  Set aside to cool. Meanwhile, combine the walnuts, pecorino cheese, and basil leaves in the bowl of a food processor.  Add in the cooled chard and garlic.  Pulse to roughly chop and combine the ingredients. Then, stream in the remaining 1/2 cup of olive oil while blending to your desired consistency.  Adjust seasoning with salt.

2 thoughts on “Swiss Chard

    1. worsterswanderlust

      Thanks, Charles! I’m always so impressed with what you guys are doing!! Thanks for sharing this link – I’ll definitely check it out. Hope you’re having a great summer!

      Reply

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