PRIZE TESTED RECIPES“
$400 WINNER
Jo rd a n K levd al.N iw o T .co
VEGETABLE PIES AND TARTS SEPTEMBER
2010
RUSTIC SWISS CHARD AND MOZZARELLA TART
2.
P r e h e a t o v e n to 4 0 0 °F . F o r filling, in a la rg e
sk ille t c o o k c h a rd , leeks, g arlic, th y m e ,
lA
tsp .
salt,
a n d
lA
tsp.
black pepper
in h o t oil o v er m e d iu m
h e a t for 4 m in u te s o r u n til c h a rd w ilts a n d leeks
a re te n d er. C ool slightly. S tir in ch eese; s e t aside.
3 .
O n a lig h tly flo u re d su rfa c e , ro ll P a stry to a
12-inch circle. T ra n s fe r to a p a rc h m e n t-lin e d o r
g re a s e d b a k in g sh e e t. S p o o n fillin g in to c e n te r o f
p a stry circle, le av in g a 2 -in c h b o rd e r. Fold d o u g h
o v e r filling, le a v in g c e n te r o p e n a n d p le a tin g
e d g e s o f d o u g h . B ake fo r 30 to 4 0 m in u te s o r
u n til g o ld e n . S erv e h o t. S p rin k le w ith parsley.
MAKES 4 MAIN-DISH OR 8 APPETIZER SERVINGS.
pa st r y
In a la rg e b o w l c o m b in e 1
V\
c u p s
all-purpose flour
a n d
V\
tsp.
salt.
C u t u p
V
2
c u p
co ld
butter;
c u t in to flo u r u n til m ix tu re re se m b le s
c o a rse m eal. C o m b in e
V\
c u p ic e -c o ld
water,
V\
c u p
sour cream,
an d 2 tsp.
lemon juice.
A dd h a lf
th e so u r cre a m m ix tu re to flo u r m ix tu re; to ss w ith a
fork. A dd re m a in in g so u r cre a m m ix tu re; to ss w ith
fo rk u n til m ix tu re is m o iste n e d . F o rm in to a ball.
1
recipe Pastry,
below right
1
bunch Swiss chard,
washed and chopped
(about 5 cups)
i
cup chopped leeks
4
cloves garlic, minced
/4
tsp. dried thyme, crushed
1
Tbsp. olive oil
V
a
cup shredded mozzarella
cheese
Fresh Italian (flat-leaf)
parsley (optional)
i. P r e p a r e P astry ,
right.
W ra p
a n d re frig e ra te (u p to 1 h o u r)
w h ile p re p a rin g filling.
CLIP AND SAVE RECIPES IN YOUR
BETTER HOM ES AND GARDENS*
NEW COOK BOOK
