by Abra Bennett
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A&M's Testing Notes:
Expand CollapseAbra Bennett's Notes:
Expand1 cup all purpose flour Ask a question about this ingredient
1/2 cup chestnut flour Ask a question about this ingredient
6 ounces salted butter Ask a question about this ingredient
1 tablespoon fresh rosemary, chopped Ask a question about this ingredient
1 tablespoon fresh thyme, chopped Ask a question about this ingredient
4 tablespoons ice water Ask a question about this ingredient
Place the flours, chopped herbs, and the butter, cut in chunks, in the food processor. Pulse 6-7 times until the butter remains in pea-sized chunks.
Ask a question about this stepTurn the mixture out into a bowl and with a fork stir in the ice water. On a lightly floured board or marble slab, turn the dough over gently a few times just until it holds together.
Ask a question about this stepForm the dough into a disk, wrap it in plastic wrap, and chill for an hour.
Ask a question about this step1 bunch rainbow chard Ask a question about this ingredient
1 bunch green onions Ask a question about this ingredient
2 tablespoons fruity olive oil Ask a question about this ingredient
1/2 teaspoon quatre épices or nutmeg Ask a question about this ingredient
1/2 cup crème fraîche Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
Preheat oven to 425°.
Ask a question about this stepDice the chard stems into a fine dice. Make a chiffonade with the chard leaves by stacking them up, rolling them lengthwise, then slicing across the rolled leaves until you have a pile of fine strips.
Ask a question about this stepSlice the whole bunch of green onions, keeping the green and white parts separated.
Ask a question about this stepHeat the olive oil in a large skillet. Add the diced chard stems and the white parts of the green onions and sweat them, covered, over a low flame, for 5 minutes.
Ask a question about this stepAdd the chard leaf chiffonade and the sliced onion greens to the pot. Salt, pepper, and sprinkle with the quatre épices. Cover the skillet and sweat the vegetables together for another 5 minutes. The chard should be tender to the bite and highly seasoned. Remove from the fire and let cool.
Ask a question about this stepRoll out the dough and fit it into a removable bottom 10" tart pan.
Ask a question about this stepWhisk together the crème fraîche, cream, eggs, and egg yolks. Stir in the cooled vegetables.
Ask a question about this stepPour mixture into the tart shell and set the tart in the hot oven for 15 minutes. After 15 minutes reduce the temperature to 350° and continue baking the tart for another 25-30 minutes, until the surface is golden, slightly puffed, and lightly firm.
Ask a question about this stepServe at room temperature.
Ask a question about this stepI just posted a recipe for a chestnut shortbread-like cracker last night, if you're looking for ways to use your chestnut flour. (It's actually more like a savory cookie . . . ) Also, don't forget Rita Banci's Castanaccio, the traditional Italian chestnut cake, which she posted here last month! I did the EP review for this tart. The crust, I agree, is out of this world. ;o)
I made this--the crust was very flaky and would be great with other fillings as well--I'm thinking maybe mushrooms. My chard filling was not quite French-ambassador worthy. When I make it again (and I will!), I'll take to heart Abra's advice that the chard should be highly seasoned.
Did a test run of this recipe and it came out fantastic. Going to make it as a Thanksgiving side.
Thanks! I live in Montreal, there are a few older italian markets - so I will definitely check in with them. - I have visions of making this crust.
Formaggio Kitchen, a Cambridge (MA) specialty grocer featured in "The Shop" on food52, sells it in one-pound bags. Go to formaggiokitchen.com and put "chestnut" into the search box on the top right of the home page. ;o)
You can order chestnut flour from amazon.
I've been looking everywhere for chestnut flour...any ideas, or suggested substitutions?
Go to (or call) the best, oldest Italian deli - grocers within twenty miles. I live in the SF Bay Area, where there are several really good ones, within a few miles of me even, that have been around since the early part of the 20th century. Sometimes they carry chestnut flour, sometimes they don't. My hunch is that more will stock it during the holiday season. (I found it at Genova deli on Telegraph . . . I've gotten it at Ratto's in downtown Oakland in years past but they don't have it now, and are not sure if they will be anytime soon. Haven't checked with AGF this fall.)
AGF (A.G. Ferrari) doesn't have it.
Genova had about six bags on the shelf today. I bought one. May go back for more . . . . ;o)
Stephanie is the Head Recipe Tester of Food52.
Congratulations on the Editors' Pick! I've now made it twice, and I still have a lot of chestnut flour to get through! This tart and Clotilde Dusoulier's canistrelli (Corsican cookies made with chestnut flour) are going to be a big part of our holiday season.