I am in my first trimester of pregnancy right now and eating (healthy or otherwise) is a challenge! This recipe is inspired by a recipe for winter greens from one of my favorite cookbooks, "A Field of Greens" and a yeasted dough tart I've been wanting to try. I tweaked the recipe to reflect what I want to eat right now and it was a hit! —TaraT
active dry yeast
warm water (105-110 F)
1 1/4 cups
bunch chard plus three stems, chopped and rinsed
Add yeast and sugar to warm water, set it in a warm place to proof.
Put 1 cup flour and the salt in a large bowl and make a well. Add the egg, sour cream and water yeast mixture to the flour.
Stir with a wooden spoon until it comes together, adding only enough flour to make the dough not sticky. Form it into a ball and sprinkle the top with flour.
Put dough into another, clean bowl and cover. Place in a warm spot and let rise for 45 minutes to an hour. After it has risen, put it in a tart pan and spread it so that the dough rises about 1/4 inch above the edge of the pan, using a bit of flour if necessary to make it workable. If you're not ready to put it in the pan, punch it down and let it rise again.
Once it's in the pan, if it shrinks back when you're trying to spread it, cover it and let it rise for another 20 minutes. Once you've got it in the pan and spread it out, use it or if you're not ready, you can refrigerate it until you're ready.
Heat oven to 375 F. Saute the onion and the chard stems in the olive oil until the onion is translucent, about 5-6 minutes. Season with salt and pepper. Add the garlic and cook until fragrant, about another 1 minute.
Add the chopped kale, season lightly with salt. Cook for about 2-3 minutes, tossing with tongs to expose all of the greens to the heat.
Add the chard to the kale, and toss to make sure it all gets cooked. Continue to cook the greens for 5 minutes or so until everything is tender.
Add the raisins to the pan, toss to evenly distribute.
Once the greens have cooled, squeeze out the excess moisture.
To make the custard, whisk the eggs and add them to the milk and half&half. Season with a little salt and pepper if you're greens aren't seasoned enough. Stir in the zest and the cheese. Add the greens to the custard and stir to combine.
Place the tart pan on a baking sheet lined with foil. Add the custard-greens mixture to the shell. Sprinkle with the toasted almonds.
Cook for 40-50 minutes until the crust is golden brown and the custard is set. Let cool for about 10 minutes before serving to allow everything to come together. Remove from pan and serve