My sister (my first and strongest culinary inspiration) used to make us Swiss chard pie. It is an odd sweet snack that is so unique I can never remember precisely why I like it so much, only that I do, and that I love serving it to people. I make it every year or so.
This time, looks trumped flavor. It was a little too sweet, and the crust was a little thick on the bottom. But I think it’s worth posting for two reasons: this is really something you’re unlikely to come across anywhere else; and it comes from a truly excellent cookbook that seems to be out of print except on Google Books: Paola Scaravelli and Jon Cohen’s A Mediterranean Harvest.
Rather than type out a whole recipe, I’m going to give you David Lebovitz’s recipe (it’s more accurate than it would be if I typed it out on my own), and then add Paola Scaravelli’s and Jon Cohen’s directions and my own.
Don’t add cinnamon, use freshly ground black pepper (Scaravelli and Jon Cohen)
- Add two scant scrapes of nutmeg (McWarmspice)
- Try Thomas Keller’s excellent pine nut crust, particularly if you are lactose intolerant. (Hi Chad)
- Cooking apples can be replaced by pears (Scaravelli and Jon Cohen)
- Although it’s traditional to make this with a top, I suggest you don’t (guess again), if for no other reason than arranging and then caramelizing fruit on the top of a tart is truly one of life’s greatest pleasures.
- Add a tablespoon of cream to turn the egg into a proper custard if you run short of filling.