It was a Smitten Kitchen-inspired bonanza on Sunday when I baked a Leek and Swiss Chard Tart in a slightly modified Foolproof Pie Dough crust. The recipes, which came from Bon Apetitit and Cooks Illustrated respectively, were both featured on Smitten Kitchen and make a delicious pairing. I omitted the sugar and added some whole wheat flour to the crust (and next time I’d use way less fat – it’s SO rich). And I just used 5 whole eggs instead of separating out a couple yolks in the quiche. But I highly recommend the general concept. This was a great way to use up a lot of my extra chard and taste the first leeks from my garden.
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