Chard tart with salmon and bacon from Great Greens: Fresh, Flavorful, and Innovative Recipes by Georgeanne Brennan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amoule on April 04, 2015

    Spectacular presentation, excellent flavor. This was better than expected, and truly company-worthy. I can't eat gluten so I followed a recipe on Bob's Red Mill website for pie crust using their all-purpose, gluten-free flour. I blind baked it in a wide, shallow tart pan for 8 minutes at 400' but it really should have gone longer, maybe 10-12 minutes. I also cooked the salmon sous vide at 63 C for 15 minutes instead of by the recipe's method, because for me it's easier. I was worried it would get very overcooked while baking the tart, but it was fine. I highly recommend this recipe. pg. 102

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