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ricotta chard tart

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saucyknave Sep 20, 2001 02:01 PM

I'm going to make a chard/ricotta tart. I usually make chard tart without the ricotta, but I'd like a change. I've consulted a number of recipes, but wonder if anyone who has made or eaten one that has a special FLAVOR twist would share that knowledge.

My present plan is to saute up some fennel to add to the onion, chard, etc., and then I would add a shot of Pernod or Anisette by soaking golden raisins in it. (No, I'm not going out to buy another licorice flavored liqueur, just for ethnic consistency.)

I may add some lemon zest and/or juice to give it another dimension.

NB re earlier thread: Anyone who doesn't like raisins, can pick 'em out. I like sweet/sour savories.

So, anyone have a better suggestion?

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  1. c
    Carolyn Tillie Sep 20, 2001 02:39 PM

    I make mine with Feta and Garlic-sauteed Mushrooms but I like the Fennel idea. I like the contrast of the saltiness of the feta that kicks up through the Chard and Mushrooms.

    But that's mine -- I think I'll try yours.

    2 Replies
    1. re: Carolyn Tillie
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      saucyknave Sep 21, 2001 07:34 PM

      Sounds great. What kind of mushrooms do you usually use? I love savory tarts and will give your combination a try later (I've already bought fresh ricotta from an Italian deli that makes their own). All sorts of variations come to mind: shallot and sherry in the mushroom saute with a less assertive cheese.

      1. re: saucyknave
        c
        Carolyn Tillie Sep 27, 2001 12:02 PM

        I use all kinds of mushrooms -- whatever looks good at the market that day. From the plain 'ole white ones, nicely sauteed to cremini to portobello. I would, however, stay away from shiitake -- too strong.

        If I ever had access to fresh morels, I would try those, but here in SoCal, I never see them and wouldn't want to use dried.

    2. m
      Miriam Sep 20, 2001 04:02 PM

      In culinary school we made one with grated Gruyere and jam of some sort, in addition to the chard and eggs--I vaguely recall it being described as some kind of Renaissance dish, and I definitely recall it being delicious. I haven't thought about it in years, but I probably have the recipe buried somewhere.

      1 Reply
      1. re: Miriam
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        saucyknave Sep 21, 2001 08:04 PM

        I'd love to have the recipe. Sweet/savory combinations always appeal to me. And that it's antique makes it even more appealing to me. I've been reading the Wright book and another about ancient food.

      2. m
        M.K. Sep 20, 2001 04:54 PM

        There's a delicious tart made in Nice, with chard,rum soaked raisins,and apples.I've made it many times,and it's a nice afternoon treat...

        4 Replies
        1. re: M.K.
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          femnasian Sep 21, 2001 01:22 PM

          this sounds delish. can you give us the recipe?

          thanks,
          femnasian

          1. re: M.K.
            s
            saucyknave Sep 21, 2001 08:08 PM

            Dessert for Dinner! Sounds great and I hope you'll post the recipe.

            1. re: saucyknave
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              M.K. Sep 22, 2001 05:33 AM

              The original version of this recipe,from Helene Barale in Nice,can be found in "Roger Verge's Vegetables in the French Style"[artisan books].The dough is a pate sucree with a little lemon zest and rum in it.The filling is cooked swiss chard,all moisture squeezed out,mixed with pine nuts,little apricot jam,orange flower water,rum.Thin slices of apple are laid on top.Roll out.a rectangle of dough ,cover with filling,leaving a half inch border;brush border with beaten egg,roll out top square.Seal dough,brush top with egg,slit the top a few times,bake @ 425 for 35 min.

              1. re: M.K.
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                saucyknave Sep 22, 2001 01:05 PM

                Beautiful! It's right in my bookcase. Duh. I think I missed it because I tend to look under "chard" instead of "Swiss chard."

                I have liked any of his recipes I've tried. There's a directness and freshness combined with sophistication. For me flavor is first.

                Thanks.

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