Swiss Chard

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

Miso Harissa Delicata Squash and Swiss Chard Bulgur Recipe

By Joanne Bruno | November 19, 2012

Photo: Joanne Bruno

Photo: Joanne Bruno

As the holidays near ever-closer and and we seem to spend every spare minute digging our fingers into pie crust or our spoons into homemade cranberry sauce (yes, some taste testing is definitely in order!), healthy eating generally seems to fall by the wayside.  After all, who has time to throw together a veggie-full meal when there are cakes to be made and potatoes to be mashed?

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