Last week was incredibly hot. So hot it was unbearable. On the hottest day of the year to date, we still hadn’t set up our portable air conditioner. So by around 5 pm it was cooler outside than in and we retreated to the backyard (hooray for having such a beautiful place to go!). But even so, it was so hot I couldn’t even consider making dinner until the sun was low in the sky. Luckily, being in the garden meant that we had plenty of time to consider our options, and look around for ingredients.
I’ve written this recipe as I will make it next time – because I was just sort of tossing in whatever leftover bits and pieces we had, to round out the flavors – so yours will look a little different than the photo (I made it with more ground turkey than I’ve written). But I have to tell you – everything goes so incredibly well together that it won’t matter if you don’t measure. Just make it.
Swiss Chard Summer Squash Tart
- 1 tart shell (I made a quick whole wheat one with relatively little fat in it and it was okay, but I don’t have a ton of luck making pastry, so I don’t have a great recipe for you… if I ever find pastry nirvana I’ll share)
- 1/2 to 1 small onion, diced
- 2-3 cloves garlic, crushed
- 2-3 sprigs fresh thyme (obviously you could use dry thyme, but since it’s quite strong you’ll want to use just a pinch)
- 1/3 lb ground turkey (optional, but we wanted to include some protein in the meal and it actually tastes good together)
- 4-8 large leaves swiss chard, stems separated from leaves, cut into bite-sized pieces
- 2 oz cream cheese or other soft cheese
- 1/2 large summer squash (we grow big white patty pan squash that weigh about a pound each, but you can use zucchini or crookneck or whatever you like), cut into bite-sized pieces
- 1/3-1/2 cup sharp cheese (we used parmesan, but you could use a sharp gouda or gruyere; the more flavor in the cheese, the less you’ll probably need to use)
- black pepper, to taste
Bake unfilled tart shell for 10 minutes at 350 degrees and remove from oven. In a large sautee pan, cook onion over medium heat in a little olive oil until softened. Add garlic and thyme and cook for another 1-2 minutes or until garlic is soft. Add ground turkey and cook for 2-3 minutes before adding swiss chard stems to the pan. Cook turkey through and remove pan from heat. Add squash, swiss chard leaves, cream cheese, sharp cheese, and pepper and mix well. Spread filling in the tart shell and bake for 30 minutes at 350 degrees. The top will be lightly browned. Remove from the oven and let cool for 10-15 minutes to set before cutting and serving.