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Reviewed Swiss Chard Tart: Pasticcio di Bietole al Forno

Mar 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

AMAZING! Admittedly, I followed the recipe mainly in spirit, but the building blocks are the same. First off, contrary to some other reviews, I believe the egg/chard ratio is correct. The 3 eggs are just a binder to make the tart cohesive, the chard should be the real star here. Some adaptations I made:

-I'm lazy and just chopped...

Reviewed Swiss Chard Tart: Pasticcio di Bietole al Forno

Mar 28, 2012 in Food Network Community Toolbox on FoodNetwork.com

HOLY DELICIOUS! I will admit, I followed the recipe mainly in spirit, but building blocks are the same. First off, contrary to some other reviews, I believe the egg/chard ratio is correct. The 3 eggs are just a binder to make the tart cohesive, the chard should be the real star here. I was too lazy to blanch, so I just chopped the stems finely...

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