|The mustard greens and red kale|
One of the reasons why this tart appealed to me was that the crust was easy. No delicate cutting in of butter, no chilling of dough, there's not even a use of a rolling pin. I mixed the ingredients together and then pressed it into the tart pan. While the crust baked for fifteen minutes I browned a few shallots, because we were out of onions. and then put in the greens and let them cook a little bit, just until they lose their bitterness but still have a bright green color.
Mixing the greens with a few eggs, some heavy cream, and some Parmesan, I poured this mixture into my golden tart shell. Letting it bake for half an hour it came out like this.
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