I had every intention of making Heidi Swanson’s recipe for a turnip green tart for dinner this week. Wait for it….
OK, not exactly, because I had chard in the house, not turnip greens. The rest was going to be exactly the same. Except….
Heidi’s recipe makes two tarts worth of dough, which I didn’t want to do but I just wasn’t in the mood to figure out how to make half of an egg yolk, so I found another cornmeal tart crust that didn’t have egg in it. And I used all spelt flour and cornmeal, no regular flour. One problem solved. But….
I was too lazy to use two large eggs and one egg yolk, so I just tossed in three extra-large eggs and hoped for the best. You’d think that was all….
There’s just never any cream in our house; heavy, light, half-and-half — nothing. So I used plain goat’s milk yogurt instead.
And I didn’t measure my chard, I just threw in what I had.
And I had no vegetable broth, so I used chicken broth. No Dijon mustard, so whole grain went into my concoction.
Gruyere cheese? Nope. My tart had shredded goat cheddar and pecorino romano.
I guess I used one clove of garlic and herbs de Provence like Heidi did….
Clacked by Debbie McDuffee
on Oct 27, 2010 @ 10:00 EST5EDT
