Photo by TaraT
TaraT's Notes:
Expand1 teaspoon active dry yeast Ask a question about this ingredient
pinch of sugar Ask a question about this ingredient
1/4 cup warm water (105-110 F) Ask a question about this ingredient
1 1/4 cup flour Ask a question about this ingredient
1 egg Ask a question about this ingredient
3 tablespoons sour cream Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Add yeast and sugar to warm water, set it in a warm place to proof.
Ask a question about this stepPut 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.
Ask a question about this stepStir 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.
Ask a question about this stepPut 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.
Ask a question about this stepOnce 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.
Ask a question about this step1-2 tablespoon olive oil Ask a question about this ingredient
1 bunch chard plus three stems, chopped and rinsed Ask a question about this ingredient
1 bunch kale, chopped and rinsed Ask a question about this ingredient
1 yellow onion, finely chopped Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1/4 cup golden raisins Ask a question about this ingredient
1/3 cup toasted almonds Ask a question about this ingredient
1 cup milk (I used 1%) Ask a question about this ingredient
1/2 cup half & half Ask a question about this ingredient
3 eggs, whisked Ask a question about this ingredient
1/3 cup grated parmesan or asiago Ask a question about this ingredient
zest of half a lemon Ask a question about this ingredient
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.
Ask a question about this stepAdd 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.
Ask a question about this stepAdd 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.
Ask a question about this stepAdd the raisins to the pan, toss to evenly distribute.
Ask a question about this stepOnce the greens have cooled, squeeze out the excess moisture.
Ask a question about this stepTo 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.
Ask a question about this stepPlace the tart pan on a baking sheet lined with foil. Add the custard-greens mixture to the shell. Sprinkle with the toasted almonds.
Ask a question about this stepCook 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
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
