PKD Recipes

Tart dough
1 egg yolk, at room temperature
1 ¼ cups unbleached white spelt flour, divided
⅛ teaspoon Himalayan salt
3 tablespoons ice cold water
If the egg is cold from the refrigerator, warm it with hot water and let it sit a few minutes to bring it to room temperature. Combine 1 cup of the flour, salt in a bowl. Make a well with the flour. Put the egg yolk into the middle of the well; add the ice water. Mix everything together with a wooden spoon to form a smooth, soft dough, adding more flour as necessary. Dust the dough with flour, gather it into a ball, set it in a clean bowl and cover. Let the dough rise in a cool place overnight. If you are not ready to shape the dough at this time, punch it down and put it in the cool cellar or the covered in the refrigerator.
Flatten the risen dough; place it in the center of the tart pan; press it out to the edge using the heel of your hand. Add only enough flour to keep the dough from sticking. If the dough shrinks back while you are shaping it, cover it with a towel, let it relax for 20 minutes, then finish pressing it out. It should be about one-fourth inch higher than the rim of the pan. It can be filled immediately or refrigerated until needed.

Tart Ingredients
1 large bunch chard, enough to make 7 cups leaves, roughly chopped
1 Tbsp olive oil
1 large yellow onion, diced
2 cloves garlic minced
¾ tsp Himalayan salt
3 eggs
1 ½ C. almond/rice milk
Large pinch saffron threads, soak 1 Tbsp hot water
½ tsp lemon zest
3 Tbsp toasted spelt bread crumbs
Nutmeg one grind
Freshly ground black pepper
3 Tbsp walnuts or almonds.

Preparation of Chard Tart
Cut the chard leaves away from the stems and save the stems for another purpose. Chop the leaves into pieces roughly an inch square, wash them in a large bowl of water and set them aside to drain in a colander. Heat the oven to 375º F. In a wide skillet, heat the olive oil over medium heat; add the onion and cook it until it is translucent and soft, about 6 minutes. Add the garlic, the chard leaves (by handfuls, if necessary, until they all fit) and the sprinkle of Himalayan salt. Turn the leaves over repeatedly with a pair of tongs so that they are all exposed to the heat of the pan and cook until tender, 5 minutes or more. When the chard mixture is cooled, squeeze out any excess moisture with paper towels. To make the custard, beat the eggs, then stir in the almond milk or rice milk infused with saffron, lemon peel, grated Parmesan or spelt bread crumbs, a few twists of nutmeg. Stir in the chard and onion mixture. Season with more salt, if needed, and freshly ground pepper. Toast the pine nuts in a small pan over medium heat until they are lightly toasted, about 2 minutes. Pour the filling into the tart shell and scatter the pine nuts over the surface. Bake at 375º F until the top is golden and firm, approximately 40 minutes.