I grew some swiss chard this summer. Part of the reason was that I loved the idea of growing a ‘rainbow’ variety that had stocks of many colours. But I didn’t really eat much of it because I wasn’t sure what to do with it. Besides which, I had lots of beans growing which I prefer.
But now that there was nothing left in the garden except for swiss chard and leeks, they suddenly became coveted vegetables. Only, what to do with them together? Oh isn’t the internet a wonderful thing? After searching online using the words “leeks + swiss chard + recipe” , I found a ‘Tart’ on Martha Stewart’s site. http://www.marthastewart.com/313566/leek-and-swiss-chard-tart
There are still quite a few leeks in the ground and they can withstand repeated freezings before they HAVE to be pulled. It’s nice to have something green outside.
I love the delicate onion flavour of leeks. Even so, I was reluctant to use 4 cups of sliced, sauteed leeks in the filling for fear it would be too strong, but the recipe was just right!
The recipe suggests you make pastry for a tart, which sounds like a very deep pie. Instead, I used a frozen pie shell and that worked well. I also substituted Gruyere cheese for old white Cheddar, which is what I had on hand.
The photo doesn’t do it justice at all. This pie is DELICIOUS. I’ll be planting even more swiss chard next year, for sure.
PS: Last night after I wrote this post, we had a very deep freeze. Here are the remaining leeks: