Swiss Chard, Sweet Potato, & Feta Tart with Teff Crust

Apr 12, 2012



Hi there! Isn't it a lovely day? The tulips have bloomed into an array of pastel shades, the birds are singing outside my window this morning, and the sun is bright and beautiful. Sigh...

There's not much to share this morning that can compare with the loveliness outside. Mother Nature is an undefeated competitor in my book. Though I am feeling rather brave today... How about a delightful little tart? It's a fave. (As is basically everything I share here on this little bloggity.) But when you're craving something a little bit sweet and a little bit salty, a little bit crunchy and a little bit creamy, and a lot a bit delicious, here it is.

Savory tarts are one of my weaknesses. Especially since the discovery of a fantastic tart crust. I enjoy filling this crust with almost any combination of lovely things. Pop it in the oven for a bit and it becomes hearty, healthy comfort food at its finest.

I do hope the weather in your neighborhood is as gorgeous as it is here. Spring has sprung! And although is seems that Mother Nature has won yet again, I'd say this tart comes in pretty darn close. So go make a tart and enjoy the sunshine and blooming flowers :)

Notes: The original recipe calls for chard in the filling. If you don't have any on hand, I've also had great success with spinach in its place. I've also switched out the original tart crust for the one I mentioned above. It comes from Maria Speck and is simply wonderful. I did adjust Maria's recipe to include the teff flour of the original. Once again, if you don't have any teff on hand, regular white whole wheat flour will substitute just fine.

Adapted from Fine Cooking and Maria Speck's Ancient Grains for Modern Meals 

11 friendly note(s):

  1. What a pretty tart! So full of healthy ingredients. I love it!

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  2. I just got the good to the grain book. I'm so excited to use teff for the first time.

    Maria @ Orchard Bloom

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    1. Oopsie! Oh how embarrassing... I was wondering why you mentioned Good to the Grain because I didn't use it to make this tart. Then I realized that I accidentally linked to that book above the recipe. Oops! The crust was actually adapted from Ancient Grains for Modern Meals, by Maria Speck. I guess my mind was just thinking about whole grains and automatically defaulted to Kim's. tee hee :) I've now corrected it in my post, so thanks for *accidentally* bringing that to my attention. :) BUT!!! One of my absolute favorite books is Good to the Grain. Guaranteed you'll love it!

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  3. Hi sweet lady! I found your blog via .turning pages. and am SO GLAD that I did! I'm your newest follower! xoxo

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    1. Thank you for the nice comment! I'm so glad you found me too :) I hope you enjoy some of the recipes I share here!

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  4. the weather here is striking hot. Every second I'm under the sun, I could feel my skin cells screaming out for help then die out with a sizzling noise in struggles and.......... *coughs* beautiful day... very beautiful day! ;p

    Beautiful Tart, would love to try the crust... someone's go-to-crust is always a must-try...

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    1. I laughed at your description of the hot weather... "skin cells screaming out for help, then die out with sizzling noise in struggles"... YIKES! Sounds like a scorcher for sure. And yes, I do hope you try the crust. We quite enjoy it around here :)

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  5. I needed to be inspired this weekend by a dish and this is it! I'm going to make and photograph this tart this weekend. The ingredients look so intriguing, hearty, and flavorful. Thank you!

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  6. nice idea.. thanks for posting..

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  7. Now I'm hungry. I think teff is going to be the next quinoa. In fact, it might actually be more nutrient dense.

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