tart

Swiss Chard and Saffron Tart Recipe

By Joanne Bruno | December 3, 2012

Swiss Chard and Saffron Tart

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

Recipes

Chocolate Raspberry Tart Recipe

By Joanne Bruno | May 7, 2012

chocolate raspberry tart

This tart should come with a warning: “Proceed with caution!”

Its luscious chocolate ganache filling will reel you in while the raspberry preserve center is what will keep you coming back, bite after bite; sliver after sliver.  Cutting the richness so that you never think, “Oh this is too much” and instead  are constantly leering into the pan thinking, “Well, I suppose one more can’t hurt.”

It can’t. Read More

Recipes

Spiked Butterscotch Tart Recipe

By Saira Malhotra | April 27, 2012

spiked butterscotch tart

Butterscotch has a vintage-like presence in our dessert selections. It occasionally makes an appearance at the ice cream stand or perhaps takes the form of a hard candy (offered, no doubt, by the hands of a grandparent), but that is about it!

This week, I had the craving for something buttery and smooth. I sought a dessert that tasted like a Werther’s Original but with an ‘adult’ edge to it. What could fit the build better than a ‘spiked’ butterscotch tart? The result: a creamy toffee-tasting tart with a ‘hum’ of warm scotch.


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