Swiss Chard Tart with Anchovies

An 8 Inch Tart (Thanks to Eden for the Mold!)

Here's a culinary riddle with a ready answer:  What do you get when you combine some pastry dough left over from a strawberry tart with some cream and eggs left over from a birthday cake with some Parmesan and mozzarella cheeses left over from the last round of pizza with a quick trip to the produce market?

An excuse to open a can of anchovies, of course! Strange that such an ugly little fish can add such beautiful flavor to so many dishes. It deserves a haiku:

I caught one!

A little oily
Yellow can of anchovies
A little salty

The filling for the tart is an onion browned with the chopped stems from a bunch of chard and a diced yellow pepper. Then a few cloves of garlic through the press and four anchovies mashed. The greens from the chard coarsely chopped. Plenty of salt and pepper and a sprinkle of bouquet garni.

The tart shell is baked blind until the surface is starting to look dry.

The filling is finished with 2 eggs, about 2/3 cup heavy cream, a handful of Parmesan and a handful of mozzarella. Then baked at 350 for about 40 minutes.

The tart is superb warm and equally superb at room temperature.

A Slice of Swiss Chard Tart with Anchovies