Thursday, March 10, 2011
really good savory tart
I had a bell pepper and some Swiss chard from my vegetable box that needed using up, so a few days ago I made this tart. It was so good that I wrote down the ingredients right after dinner so that I wouldn't forget how to make it in the future. It's holding up well in the refrigerator, too, making it a good choice for work lunches. You could easily vary the vegetables according to what you have around: caramelized onions, asparagus, squash--they'd all be good in place of the chard.
75ml each water, olive oil
1/2t each baking powder, salt
1 smallish onion, chopped
2 cloves garlic, minced
1 bunch Swiss chard
220g firm tofu
juice of half a lemon
1T each nutritional yeast, tapioca flour
1/2t each turmeric, black salt
1t dried marjoram
a red bell pepper, roasted, peeled, and sliced into strips
a couple of handfuls (handsful?) of pine nuts
Heat oven to 350°. Mix crust ingredients together thoroughly, then let rest in the refrigerator while you get the rest of your tart's components ready.
For the veg, sauté the onion and garlic with some olive oil in a big, lidded frying pan while you get the chard ready. Cut the stems out of the leaves and slice thinly as if they were celery, and cut the leafy part into wider ribbons. When the onion's cooked to your liking, add the chard stem pieces and cook, stirring frequently, till they change color. Add a tablespoon or so of water to the pan, put the lid on, and let everything steam for a few minutes till the stems are nicely softened. Add the leaves, stir a little bit, then put the lid back on and cook for about five more minutes. When the chard seems done, take the lid off and let any remaining water cook off. Season with salt and pepper.
For the custard, whiz everything except the marjoram in your blender, then scrape into a little bowl and stir in the marjoram.
To assemble the tart, first roll the crust out and fit it into a 28cm tart pan (a slightly smaller pan would work, too, but I think you'd have to adjust things to make this fit into a bigger pan). Spread about 1/3 of the custard over the crust, then scatter the vegetable mixture evenly on top. Spread the remaining custard over the vegetables, being careful to get it all the way to the edge. Artfully arrange the pine nuts and pepper strips on top, then bake for about half an hour. Let rest about ten minutes before cutting into it. This is just as good at room temperature as hot from the oven.