Cheese tart
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Swiss chard or spinach, ribs removed; leaves chopped |
| Prebaked 12inch wide tart shell | ||
| 1 | pounds | Ricotta cheese |
| ½ | pounds | Farmer's cheese |
| ½ | cup | Chopped fresh basil |
| 4 | Large eggs,; plus 1 | |
| ½ | teaspoon | Saffron threads dissolved in |
| 1 | tablespoon | Boiling water |
| 4 | tablespoons | Butter,; almost melted |
Directions
Preheat the oven to 400 degrees.
Blanch the swiss chard in boiling water for a minute; drain and squeeze dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the eggs. Season with salt and freshly ground black pepper and add half of the saffron and soft butter.
Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg with remaining saffron and spoon this over the surface of the tart. Bake for 20 minutes longer or until puffy.
Yield: 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6712 Posted to MC-Recipe Digest V1 #285 Date: Thu, 7 Nov 1996 23:38:29 -0500 From: Meg Antczak <meginny@...>