I love the idea of savory tarts, but we’re reaching that point in the holiday season when I am utterly weary of cutting butter into flour and chilling for two hours, only to then fail to roll out a pie crust that doesn’t look like a patchwork quilt. Plus, I’m getting enough saturated fat at dessert…I don’t really need it for lunch and dinner, too.
This week, I discovered yeasted tart dough and my whole worldview shifted. Not only is it easy to throw together, but there is nary a tablespoon of butter in sight making it figure-friendly. While not quite as flaky as as a butter-based crust, it is a bit heartier, which pairs perfectly with this saffron-infused swiss chard filling. Now you truly can have your “pie” and eat it too.
Joanne Bruno is a food writer and third year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others
Serves 6, adapted from The Greens Cookbook