This Swiss Chard Tart from Joy of Cooking was the first dish we ever made with chard and it is still one of the favorites! The original recipe calls for a typical pastry crust but this amaranth and oat crust from Whole Grains Every Day is quick and really adds an interesting flavor to the tart. The Swiss chard here is from Signal Mountain Farm
Start by browning a 1/2 cup of amaranth. Keep an eye on the amaranth, it browns quickly! Amaranth has a wonderful toasty aroma as it browns.
Let the amaranth cool and in the interim, grind a 1/2 cup of oats into a fine flour
Grind the amaranth into a flour once it is cooled and combine with the oats. Whisk in 3 tablesppons of melted butter and enough cold water so the mixture holds its shape when pressed together
Press this into a buttered pie plate
Cook the crust for 15 minutes. Remove from the oven, brush with an egg white and let cool while you prepare the tart filling.
Start by whisking 3 eggs, 3/4 cup of half and half and some cheese together. We used Gruyère here.
Cook the chard with some onion and add it to the egg mixture
Bake until set