Home Cooking 8

The French and swiss chard

krissywats | Feb 23, 200508:41 AM

This was the most bizarre thing I've ever made in my life.

My CSA sent swiss chard and I'm generally at a loss as to what to do. I found a recipe from Provence in my new French cookbook so I decided to try it. Oddly, it was listed under 'desserts'. I made several substitutions, as noted.

The recipe called for a shortbread crust but I had leftover puff pastry and used that instead.

Lined a lightly greased pie pan with the pastry.
Wilted over high heat and squeezed 3/4 of a lb of swiss chard (the recipe called for 1.5 lbs)
Mixed 2 eggs with 1/2 cup of brown sugar. Added 2 oz of a young parmesan cheese, grated (you can also use Edam, Gouda, or Emmenthaler, according to the recipe), 2.5 oz of pine nuts (I had a little less and I toasted them), 2/3 cup dried cranberries (the recipe calls for currants but mine were all dried and hard), 1 tsp lemon rind, fresh ground pepper and the chard. Mix, pour it into the shell, cover with second half of pastry and pinch the edges to seal. Brush with egg yolk and milk.

I baked it at 400 for about 25 minutes. The recipe says to bake it for 45 but with the puff pastry it would have burned - it came out beautifully - very 'french pastry' looking. I wanted to take a picture.

It was wonderful! Still bizarre but wonderful! Who would've thought that pine nuts, cheese and swiss chard would come out like a dessert? Very sweet and reminded me of something you'd have at brunch with eggs. You definitely want something savory to go with this dish - like a fritata. I wouldn't serve it for dessert, but brunch or breakfast, definitely.

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