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Again in the Tucci cookbook.  This vegetable tart was absolutely delicious.  I will never make it again as I was so tired I could hardly eat.  Just chopping 2# of Swiss chard was enough to kill me.  Jim made an appearance in time to grate the Romano cheese or I guarantee you it would have been skipped.  I did not make the pastry but it is a little different.  I have 2 boxes of Puff Pastry in the freezer that have been there longer than I can remember, so I rolled out 2 sheets to be the top bottom and re-rolled for the sides.  He recommends making it in a 10” springform pan, but says it can also be make in a 9”X12”X1” rectangular pan.  I used the springform pan.  

Ingredients: 

For the pastry:

2 1/2 C all-purpose flour

2 t kosher salt

black pepper

15 T cold butter cut into small pieces (-1 T of 2 sticks)

1 large egg yolk

1/2 C water, or more as needed

1/4 C dry white wine

For the Filling:

2T EVOO

2 C thinly sliced onions (about 2 medium size onions)

3 T chopped fresh Italian, flat leafed parsley

2# Swiss chard leaves and stems coarsely chopped

2 1/2 C fresh or frozen artichoke hearts cut into 1” pieces

Kosher salt and black pepper

1/4 C freshly grated Parmesan cheese

1/2 C freshly grated pecorino Romano cheese

1 large egg, beaten

1/4 C light cream or milk

1 large egg yolk 

2 T water

Directions:

For the pastry:

The pastry directions are no different that making any pastry dough.  So just follow one of the hundreds of pastry dough recipes in this blog.  My preference for making dough is put all dry ingredients in your food processor, add the butter, pulse, then add the wet ingredients  slowly until just combined.  This recipe used the traditional method.  

For the filling:

1. Warm the oil in a large skillet set over medium-high heat.  Add the onions and cook, stirring occasionally, until soft but not brown, about 5 minutes.  Stir in the parsley, Reduce the heat to medium and add the Swiss chard and artichoke herts; season with salt and pepper.  Stir to combine, and cook until the the vegetables have softened and most of the liquid has evaporated, about 20 minutes.  
2. Remove from the heat and cool completely.  
3. Stir the cheeses, the beaten egg, and cream into the vegetable mixture.  Set aside.

Assembly:

1. Preheat the oven to 375 degrees F. 
2. Roll out a bottom circle large enough to go up the sides of the springform pan.  
3. fill the shell with the vegetable mixture, patting it down with the back of a spoon so it is compact.  
4. roll the remaining 1/4 of the dough into a circle slightly larger than the pan.  Place it on top of the filling.  Use your fingers to crimp together the sides and top of the dough.  
5. Pierce the top of the tart with a fork to make ting air vents.  
6. In a small mixing bowl, whisk the egg yolk and water.  Brush the egg wash on the to and edges of the pastry.  
7. Bake until golden brown, about 1 hour.  
8. Allow to rest for 10 minutes before releasing from the pan and cutting.  

Thursday and Friday we went out to dinner.  Thursday we celebrated with our neighbors both the October boys birthdays.  

Friday is Jim’s actual 80th birthday.  He and I are going to his favorite local steak house to celebrate dinner.  He is playing golf during the day.  

At least I can count on Saturday for leftovers.  

Wow, I did not realize that I had not entered anything since Nov, 30th.  This dish has been twice.  The first time by and the second time by Jim.  It is so easy even Jim can make it.  I got  this recipe to make dinner when Cat, Charlie and Stella were to arrive.  It was that evening that I broke my leg.  I was in the hospital for a while after a 4 hour surgery to repair my left leg.  Upon arriving home, Jim is doing all the cooking.  That is why I needed an easy casserole.  We were to be away on Christmas, so no decorations were out for Christmas.  Actually I gave away the tree as the pre lite was failing.  When and if we decorate again we will buy a smaller tree.  Most of our meals have been things I have made before and were simple enough for Jim, who hates to cook.  

This recipe is from my friend Barbara and it is even great as a left over.

Ingredients:

1# ground beef

1 clove garlic, minced

1/2 C chopped onion

1 (16 oz.) can diced tomatoes, drained

1 can (6 oz.) tomato paste

12 t Basil

1/2 t oregano

1 1/2 t salt

Dash black pepper

2 C milk

1 C shredded mozzarella

1 C grated Parmesan cheese

3 eggs

1 package (7 oz) spaghetti

Directions:

1. Brown ground beef and onion is a skillet, drain off excess fat.  
2. Strir in tomatoes, tomato paste, garlic, 1 t salt, oregano, basil, and marjoram.
3. Cook spaghetti in boiling salted water until just tender.  
4. Lightly grease bottom of 9” X 13” baking dish and spread spaghetti in the bottom of the dish.  
5. Combine milk, eggs, pepper and remaining 1/2” of salt.  Pour over spaghetti.  
6. Sprinkle with Parmesan cheese.  
7. Spoon meat mixture over Parmesan cheese.  
8. Top with mozzarella cheese.  
9. Bake, uncovered at 350 degrees F. for 40-45 minutes, or until heated through.
10. 10.Let stand 10 minutes.  Cut into squares to serve.

Serves 8.

Sorry, I forgot to take a photo both times.  My mind is still bad at concentrating.