Cherry tomatoes were 2lbs/ $1 last week at Haymarket! I have been using them in practically everything lately. Normally we can’t afford them, and they are one of my all time favorite foods, so it has been a big treat! The other night i was loooking to make some comfort food for dinner, and this recipe really hit the spot. We had leftover tofu from out sandwiches the other night, broccoli rabe pesto frozen from a couple weeks ago, and PLENTY of tomatoes.
Here is a link to the recipe. The only difference is that tonight i roasted the tomatoes (tossed in olive oil, salt, and brown sugar) for 45 minutes at 425°F. I will definitely use this roasting technique again!
I adore tart pans. It seems like just about anything you put in them looks dainty and cute and tasty. Like pie, but more refined. Unfortunately, I do not yet posess a tart pan. Now, with each tart i attempt to bake in our pie plate, i am building a reason to buy a tart pan.
I have always wanted to make a savory tart, but Joe has a slight aversion toward (especially baked) eggs. I, on the other hand, believe that an occasional egg is healthy. I was attracted to the recipe initially because it sounded really healthy. Full of leeks and Swiss chard – the latter known to be nutrient-packed. However, this recipe also started out with a lot of unnecessary fat – much more than what you see below.
- 1 C whole wheat flour
- 1 C all purpose flour
- 1 t rosemary + thyme
- 1 t fine grained sea salt
- 1/4 C olive oil
- 1/2 C cold water
- mix together flours, salt, and spices in a medium bowl.
- add olive oil and mix thouroughly with a fork. Add water and mix just until combined.
- Turn the dough out onto a lightly floured counter and knead just until it comes together.
- Use a rolling pin to flatten the dough into a disc slightly larger than your pan. mold carefully to the pan, trim the edges and reserve the trimmings to make shapes (like J’s)
- 1 1/2 T butter
- 2 large leeks, coarsely chopped
- 1 t dried thyme
- 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 C)
- 1 1/4 C skim milk
- 3 large eggs
- 2 large egg yolks
- 1 t salt
- 1/4 t ground black pepper
- 1/4 t ground nutmeg
- Melt butter in large skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover and cook leeks until they are very tender but not brown, stirring often, about 10 minutes.
- Add chard; saute until wilted, about 2 minutes. Remove from heat and set aside.
- Position rack in bottom third of oven; preheat to 425°F. Whisk milk and next 5 ingredients in large bowl. Mix in leek mixture. Pour filling into crust.
- Bake tart 15 minutes (if you are using a pie plate – bake for 20 min here). Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (25 minutes with a pie plate). Transfer to rack; cool 10 minutes.
*I served it with green onions and parmesan cheese on top (always eggs with cheese). And a side salad. And some vino verde…