Wednesday, May 28, 2008

Beet Green and Parmesan Tart

beet green tart, originally uploaded by mysterybridgers.

This tart was the best use of beet greens ever! It was made from a Swiss Chard and Parmesan Tart recipe from Jack Bishop's The Complete Italian Vegetarian Cookbook (another cookbook winner at our house).

Beautiful beets were all over the farmer's market last weekend, so we decided to get lots of them to make some sort of roasted beet salad. Since we didn't want to waste all of the lovely beet greens we decided to make this tart. Beet greens can be substituted for Chard in just about any recipe because they taste pretty similar. However, I must say that I don't see how chard could be as good as these beet greens were in this tart.

The tart is kind of like a quiche--the beet greens are sauteed with garlic (in our case fresh garlic from the market--not to be missed if you can get your hand on it) and then mixed with some beaten egg and parmesan cheese. This mixture is then poured into a tart shell--we used the Olive Oil Tart dough recipe from the same Italian Vegetarian cookbook.

This tart is probably best served with salad, but we just ate the tart and had the leftovers for lunch the next day (it was just as good the next day).

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