Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6712
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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2 pounds swiss chard or spinach, ribs removed -- leaves chopped
Prebaked 12inch wide tart shell
1 pound ricotta cheese
1/2 pound farmer's cheese
1/2 cup chopped fresh basil
4 large eggs, -- plus 1
1/2 teaspoon saffron threads dissolved in
1 tablespoon boiling water
4 tablespoons butter, -- almost melted
Preheat the oven to 400 degrees.
Blanch the swiss chard in boiling water for a minute; drain and squeeze
dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the
eggs. Season with salt and freshly ground black pepper and add half of the
saffron and soft butter.
Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg
with remaining saffron and spoon this over the surface of the tart. Bake
for 20 minutes longer or until puffy.
