The Nordic Diet by Trina Hahnemann

Author:Trina Hahnemann
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2011-06-23T16:00:00+00:00

Swiss chard tart

The chard can easily be replaced with broccoli, a very healthy vegetable—and we have grown to think of it as our own here in the North. My great uncle grew broccoli in his garden and he called it asparagus cabbage. SERVES 4

pie dough

½ cup wheat flour

1¾ cups rye flour

1 tsp sea salt flakes

6 tbsp butter

½ cup quark

filling

1 ¾ lbs Swiss chard

canola or olive oil

4 scallions, sliced

4 eggs

2/3 cup quark

scant 1 cup cottage cheese

1 tbsp fresh thyme

1 tsp sea salt flakes

freshly ground pepper

First make the pie dough: Mix the flours and the salt together in a large bowl, then crumble the butter in with your hands. Mix in the quark and bring together as a dough. Knead the dough with your hands. (If you have a food processor, place all of the ingredients into it and blend until it becomes smooth dough.) Let rest in the refrigerator for 30 minutes.

Preheat the oven to 350°F. Roll out the dough and use to line a tart dish, cover with baking parchment, and add some dried beans or rice. Bake blind in the oven for 15 minutes.

While the pie dough is baking, rinse the chard well and cut it into pieces. Heat some oil in a pan and sauté the chard with the scallions for 5 minutes. Drain in a colander.

Beat the eggs in a large bowl, add the quark, cottage cheese, thyme, salt and pepper, then the chard. Remove the beans or rice and the paper from the tart base. Pour the egg mix into the tart base and bake again in the oven for 30 minutes.

Serve warm with a green salad.

TIP This is perfect when served with smoked salmon.

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