Perfect morning.

Blue skies.
Sleeping kids.
Hot tea.
Pancake batter ready.
No plans.

::

Found this food blog via Leya. Be still, my heart. The photos. Go look, and try not to gasp. Go on, try.

::

That supper recipe I was going to tell you about? Here goes.

Stonewall Kitchen Harvest::Swiss chard tart with a potato crust
I can't find a link online to their recipe, but I don't follow it closely enough anyway. So with credit, I'm going to write it out myself here.

This seems very difficult when you first read it, but once you've done it, it's really quite easy.
This is gluten-free, and it's so good, we had it two days in a row. It's the perfect thing to take on a picnic, because it's good hot, warm, or cold. And I find Swiss chard to be one of those plentiful farmer's market items that I always want to buy, but don't know quite what to do with. Well, this is it.

For each tart:
Saute 3/4 lbs chopped swiss chard, 2 thinly sliced garlic cloves in olive oil. Let cool.

Whisk 2 C ricotta, 1/2 C parmesan, 1 egg, black pepper, and fresh thyme.

Thinly slice two small, unpeeled russet potatoes. It helps to have a mandoline for this, but a proper knife would certainly do the job. It's important to have them a uniform thickness, though.

Make a "crust" by overlapping the potato slices in rings in a glass pie plate, tucking slices along the edge to make a layer that comes up the sides of the dish. Drizzle 2 T of olive oil over the potatoes, swirling the dish carefully so that the oil spreads over and under the potatoes. Sprinkle the dish with fresh thyme, black pepper, and 1/2 C parmesan.

Fold the swiss chard into the ricotta mixture, and spread evenly on top of the potato crust.

Bake for 20 minutes at 400 degrees; turn the heat down to 350, and bake for another 10 minutes, or until it is nicely golden on top and the filling is firm when touched with your fingers.

Two tips:
the parmesan cheese is so salty, that I don't use any salt in the recipe, just the pepper, thyme, etc...I used to follow their recipe closely, and it was way too salty.
I would definitely make more than one at a time. You usually end up with extra potato slices, and it's easy enough to double the filling. This is so good, that if by some chance you don't eat both tarts at the same meal, you will be happy to have leftovers.

I do hope you try this. My apologies if the recipe isn't iron-clad. But if you read it through, hopefully it will make sense to you. I promise, this is so.so.good.

I think I said that already.

More tomorrow. Thanks for reading.
tt