[Swiss Chard and Squash Seeds Tart]
Had you been in my kitchen last week, you would have heard a small squeal of joy. That would have been me, unloading the contents of my weekly Campanier basket of fruits and vegetables, and discovering a lush bunch of swiss chard.
The next day found me picking up a couple of ingredients from the grocery store, then getting on to make this Swiss Chard Tart. I have recently bought a bag of squash seeds and a bottle of squash seed oil that I seem to throw into everything I make these days, and it turned out to be an excellent mix of flavors. In passing, squash seed oil is apparently excellent for your prostate, should you be in possession of one.
This tart is second cousin to a swiss chard pie I had made back in October of last year, which included raisins and pinenuts. This time, I decided to purée the cooked chard mixture before putting it in the pie shell. I like it both ways in terms of texture, but this second method makes for a much nicer appearance.