Golden Chard Dessert Tart

By Rosalind Creasy (from SSE 2008 calendar)




2 C. all purpose flour

C ground blanched almonds

C sugar

C butter, room temp. cut in small pieces

1 Egg yolk

C honey

C chardonnay wine

Dash of ground nutmet

2 C finely chopped golden chard stems and leaves (about 5 leaves)

1 T. chopped fresh mint

1 C grated yellow zucchini (about 1 large)






3 eggs

15 oz. low-fat ricotta cheese


Preheat oven to 375 degrees. Make the crust by combining flour, almonds, and sugar in the bowl of a stand-up mixer. Stir well. Add butter and egg yolk to dry ingredients; blend them on medium speed until the mixture is the texture of coarse corn meal. Gather the mixture into a ball, wrap it in plastic, chill for 15 minutes. Press the dough into a 9-inch tart or pie pan, smoothing the crust so it is evenly distributed. Cover crust with parchment paper or aluminum foil and chill for 15 minutes. Before pre-baking, the shell fill its cavity with dry beans to weigh down the crust so it will not bubble up. Bake for 10 minutes. Remove paper and the weights.


For the filling, blend eggs with the cheese, honey, wine, and nutmeg and then fold in the chard, mint, and zucchini. Pour filling into the warm pie shell and bake for 50 minutes or until golden brown and the filling has set and an inserted toothpick comes out clean. Serves 6-8.