Tuesday, March 29, 2011

Chard, cheese and ham tart

I'm alive! Sorry, I was kidnapped by University. We returned to classes 2 weeks ago and I'm flooded in work already. We are growing tomatoes in a laboratory class, and today I went to see the sprouts. They are 5 days old. We were lucky there is no pollution in our growth, and that all the seeds germinated. Here is a picture of my babies:

 We need to check them again, make sure there is no pollution caused by spores, and measure the height of the sprouts. I hope we get nice tomatoes <3

About the recipe, I like challenges. I love when someone says "I don't like this ingredients" or "I can't eat this thing", etc. My mom is on a diet, and there are certain ingredients she is not able to eat, so she has been eating salad, because she doesn't know what else to cook. I decided I would try to make something interesting with the things she can eat. So I came up with this tarts.


1 1/2 cup multi cereal flour (contains whole wheat flour, whole corn flour, oat flour and flax seed flour).
1/4 cup olive oil
1/4 cup + 1 tbs skim milk
1 egg yolk
2 tbs coriander (I wanted to use basil, but I hadn't. You can use whatever you want, and as much as you like)
salt to taste

1 cup chard, chopped.
4 tbs chopped ham (you can add as much as you like, this is just an approximation of how I made them)
2 tbsp cream
1 egg white
2 tbs shredded cheese
salt to taste
More cheese to top them.


1. Preheat oven to 180° C. Mix flour, salt and coriander. Make a well in the center.
2. Add olive oil, milk and egg yolk in the well you made to the flour mixture.
3. Mix with a fork at first, and then work the dough with your hands until it's soft.
4. Roll out the dough and put it in greased  a tart mold.
5. Bake the crust for 10 minutes. Take them out and let them cool slightly while you make the filling.

1. Mix all the ingredients.
2. Fill the crust. Put some cheese on top.
3. Bake 15 minutes.

They aren't hard, they don't take much time, and they are healthy and delicious! I hope you try and enjoy them. I baked the crusts in my muffin pan, I got 12 shells, and a little dough left over, which I used to make some crackers.

1 comment:

  1. The tart looks delicious! And how exciting to grow your tomatoes from a seed in a jar. I hope they grow big and strong for you!