Rose Ryan’s Swiss Chard Tart
From the Sherwood Inn Cookbook
Today’s farm-to-table trend is far from new to the Sherwood Inn, which has been sourcing fresh ingredients from local farmers for two centuries. These delectable tarts were created to showcase the exquisite Swiss chard from Rose Ryan’s organic farm in nearby Niles.
1 bunch Swiss chard
2 tablespoons olive oil
Salt and pepper
6 individual tart shells
1/2 cup heavy cream
1 pound ricotta (dry)
1/2 teaspoon freshly grated nutmeg
pinch hot chili flakes
1 clove garlic, peeled and smashed
1 tablespoon freshly squeezed lemon juice
1/2 cup grated Parmesan cheese
1 tablespoon finely chopped fresh herbs (such as sage, thyme, or rosemary, mixed if desired)
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon white pepper
Using hands, separate Swiss chard leaves from stems. Discard stems. Wash and dry leaves. Cut across leaf into strips 1/4-inch wide. Pour olive oil into a large frying pan and place over medium-high heat. When oil begins to smoke, add Swiss chard. Cook until wilted, turning frequently with a spatula. Season with salt and pepper. Transfer chard to paper towels to drain.
Preheat oven to 350º. Divide and roll out dough for six tart shells using a 4-inch tart pan with removable bottom. Combine custard ingredients in a blender and blend until thick and very smooth, about 1 minute. Divide Swiss chard evenly among tart shells. Spoon and blend custard mixture over chard, filling shells to top. Transfer tarts to oven and bake for about 25 minutes or until skewer comes out dry. Let tarts cool slightly and remove from tart pans. Serve warm or at room temperature.
For more from the Sherwood Inn, check out this quiche recipe.