savory

tart

Ever since I brought home a tub of leaf lard from Art of the Pie I’ve been itching to use some of it in a savory pie. My chance came this week, as we had a bunch of spinach from Frog’s Song Farm, a bag of mustard and kale greens from Blue Heron, and a wedge of fresh goat feta from Gothberg Farms. If that doesn’t say “savory tart” I don’t know what does.

I began by completely screwing up my pie dough. I usually stick with a part-whole wheat, all-butter crust for my quiches, but I wanted this crust to taste distinctly of lard. Unfortunately I added too much lard, especially given the warmth of the kitchen, and the dough became unwieldy. I ended up patting it into a tart pan with my fingers instead of rolling it out all the way. Then I prebaked it for a few minutes to make sure it would set and not just melt in the pan. It actually worked OK, so I got started on my filling. 

I wanted this to really be about the greens and feta rather than the binder, so instead of following my usual quiche formula I made up something a little different. I blanched the greens in salted boiling water, then squeezed the liquid out and chopped them. I mixed up two eggs, then added the cooled greens, some sauteed shallot, the crumbled feta, a dollop of cream, lots of freshly ground black pepper, and a pinch of nutmeg. I piled all this into my tart crust and baked it for a while at 375° – sorry, I wasn’t really paying attention, but I think it was about half an hour. Basically, when the egg had set and was beginning to puff up, I called it done.

We let it cool briefly, then carefully (as the crust was very tender) cut wedges and ate them with glasses of chilled rosé. Despite the haphazardness of the preparation, it was really, really good. How about that?

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