Swiss chard or spinach, ribs removed; leaves chopped
Prebaked 12inch wide tart shell
1
lb
Ricotta cheese
1/2
lb
Farmer's cheese
1/2
c
Chopped fresh basil
4
Large eggs,; plus 1
1/2
ts
Saffron threads dissolved in
1
tb
Boiling water
4
tb
Butter,; almost melted
INSTRUCTIONS
Preheat the oven to 400 degrees.
Blanch the swiss chard in boiling water for a minute; drain and squeeze
dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the
eggs. Season with salt and freshly ground black pepper and add half of the
saffron and soft butter.
Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg
with remaining saffron and spoon this over the surface of the tart. Bake
for 20 minutes longer or until puffy.
Yield: 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6712
Posted to MC-Recipe Digest V1 #285
Date: Thu, 7 Nov 1996 23:38:29 -0500
From: Meg Antczak <meginny@frontiernet.net>
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