I have found myself in Lebanon in times when a war was raging (many times); the latest crisis occurred 36 hours ago when the internet was cut off in the entire country for two full days. I mean, can anything be worse than that for a blogger?
When I called the internet provider, the lady who answered told me: ” Madam, we are still not getting electricity in Lebanon full-time, why are you worried about the internet?”.
Apparently eight countries in the region were affected by a damaged cable somewhere in the Mediterranean off the coast of Egypt.
Internet is back on an off/on basis for a few days until the cable gets fully repaired.
Now this tart is comforting when everything else is not. You can make the crust the day before, and assemble it in minutes when ready.
INGREDIENTS: 12 servings
• 3 cups of AP flour
• 1 tsp of baking powder
• 1/2 tsp of salt
• 11/2 stick of butter (200g/ or 6 oz)
• 1 large egg
• 6 tbsp of whipping cream (or more as needed)
• 4 cups of blanched, shredded Swiss chard (drained very well)
• 1 1/2 cups of chopped white or yellow onion
• 3 tbsp of butter
• 1/2 tsp of grated nutmeg
• salt, pepper, to taste
• 1 cup of crumbled Feta cheese
• 1/2 cup of grated Parmesan
• 8 large eggs
• 2 cups of milk or whipping cream
1. Place the flour in the bowl of a food processor along with the salt and baking powder; run the machine a few seconds to combine the ingredients well. Cut the butter into small dice and place in the flour mixture; mix for 30 seconds or so, until the butter is no longer visible; add the egg and mix and pour the cream in a slow stream adding more as needed for the dough to start forming clumps; Stop the machine and gather the dough into a large piece of plastic. Refrigerate for one hour or overnight (or freeze for a couple of weeks).
2. Roll out the dough and line a large 12 inch tart pan with it (previously greased and floured); place a large piece of foil on the tart and fill with beans. Preheat the oven to 375F and bake the empty shell for 20 minutes or until the crust is dry and crisp. Cool a few minutes or overnight.
3. Wash the chard well and remove the stalks and set aside (for another recipe). Pour 8 cups of water into a pot, drop a large pinch of salt into it and when boiling drop the chard in the water for 15 seconds; remove and drain well, pressing on it to extract the water. Shred the chard and set aside.
5. Place the eggs, cream (or milk), nutmeg and salt and pepper and feta and parmesan cheese over the onions; mix well to combine. Add the shredded chard and combine. Pour into the pie pan or small tartlet pans and bake in a preheated oven at 375F for 20 minutes or until the top is golden and puffed up. Cool a bit and serve.
View of the valley in the Shouf mountains
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