Saturday, March 5, 2011
Winter tart with potatoes, mustard greens, leek and bacon
I'm not quite sure what to call this dish. It's somewhere between a tart and a quiche. And it was good, and filling, but it needed...something. Not sure what. More cheese, perhaps? Or herbs. Feel free to experiment.
Anyway, it gave me a chance to use something I haven't used in a while: pie weights.
Pie weights are little ceramic marbles. Sometimes you need to cook the pie crust before you cook the filling (like in a lemon meringue pie), because the crust will take longer than the filling. But if you just put the crust in the oven, with nothing in it, it will puff up weirdly and ruin the shape of your pie. So you gotta put something in there to weight it down while it cooks. Like pie weights. But you can also use uncooked dried beans, or uncooked rice, and it does the same thing. (You can even use the beans/rice afterward.)
Note: this recipe makes two full-size tarts. You can use regular pie pans, you don't need a tart pan.
So, to make this tart/quiche thing, make a pie crust, roll it thin, and bake it at 400 degrees for about 20 minutes (with your pie weights) until browned and done. Remove and let cool.
For the filling:
1 bunch mustard greens, chopped (or any other winter green: kale, chard, collards, etc.)
1 leek, sliced
lots of bacon, cooked
1 potato, sliced thin
1 cup milk
salt and pepper to taste
Layer in the cooked pie crust like so: potato, greens, leek, bacon. Mix the eggs and milk together, and pour into the pie crust. You want the mixture to come almost to the top of the crust; if you don't have enough, add more egg/milk until it rises to that level. Cover with goat cheese crumbles. Bake at 400 degrees for 25 minutes, or until the custard sets. Let cool a few minutes before serving.