Rustic Swiss Chard and Fontina Tart

It's only July 7th and we already have more month than money, if you know what I mean. Between summer camp fees, a new-to-her car for Miranda, and high utility bills, things are a bit, um, tight. So we're cooking our way through the pantry and fridge, trying to use up what we already have.

Necessity is the mother of invention, and tonite I "invented" a new dish. We'll call it Rustic Swiss Chard and Fontina Tart Pizza (yeah, "pizza" ... that'll go over much better with the kids and Jason!)

Here's the finished product...

But let's break it down...

Dough Ingredients
1.25 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter
1/4 cup cold water
1/4 cup sour cream

Filling Ingredients
dough
2 cups swiss chard, washed and chopped
1 small onion, chopped
2 small tomatoes, sliced thinly
4 cloves garlic, minced
1/4 tsp dried thyme
1 tbsp olive oil
salt & pepper to taste
3/4 cup Fontina cheese, shredded
fresh italian (flat-leaf) parsley


Directions

1. To prepare dough, combine flour and salt in a large bowl. Cut up the butter into slices, then cut in to the flour combo until the mixture looks like coarse meal. In smaller bowl, combine water and sour cream. Add half of the sour cream mixture to the flour mixture and mix. Add remaining sour cream mixture and mix until flour is moistened. Shape into a ball and refrigerate (up to an hour) while preparing the filling.

2. Preheat oven to 400 degrees.

3. In large skillet, cook chard, onions, garlic, thyme, salt and pepper in oil over medium heat for 5 minutes or until chard wilts and onions are tender. Cool slightly, then mix in cheese.

4. Lightly flour a surface, then roll out pastry dough with a rolling pin beer pint glass. Try to roll the dough out so it's a circle; but don't worry if it's an alien creature. It's "rustic", afterall!

5. Transfer the dough to a parchment-lined or greased baking sheet or a pizza stone. Lay tomato slices in the center of the doughy circle, then spoon the filling on top, leaving a 2-inch border. Fold dough over filling, leaving the center open and pinching the edges of the dough.

6. Bake for 35 minutes or until golden. Sprinkle with parsley and serve hot.

Reviews

Olivia -- 5.5 stars out of 5 - I liked this pizza. It's really good and it makes me feel good inside. Except I don't like the parsley on top. But I still give it a 5.5!

Jason -- 3.5 stars out of 5 - It was good. It was a little doughy in parts, which I don't mind; but the biggest negative about it was I only got one slice and I didn't get all that many vegetables.

Hannah -- 3.3 stars out of 5 - The reason I didn't really like it is because it had a lot of vegetables and I don't like vegetables. But if you like vegetables you should eat this dish.

Chef Tanya -- 4 stars out of 5 - Used random stuff out of the pantry and fridge. Didn't suck. Family gobbled it up (and asked for more). I call that success!