It’s funny. We absolutely enjoy how many edible items we are able to grow in our yard. It runs the whole alphabet from artichokes to zucchini and almost every letter in between (except maybe ‘X’). There is always something producing no matter the time of year and, for the most part, there isn’t any season where there is just more of any item than we know what to do with.
Yesterday, though, was one of those exceptional days. The pear tree was producing and all the pears were coming ripe at once. I like a good pear as much as the next girl but not enough to eat a dozen in one sitting so I set about in search of some savory pear recipes to put a dent in the harvest.
A quick internet search yielded some results but most of the recipes I turned up were for salads. I was looking for something more substantial – a meal, not a side. Then I came across a lovely blog by Aran Goyoaga, the cookbook writer and blogger behind Cannelle et Vanille. She had an interesting recipe for a Swiss Chard, Pear and Gruyère Tart. This had potential.
With a simple substitution to use dinosaur kale in lieu of swiss chard, I had all the ingredients I needed either in the pantry or in the garden. Perfect!
I cut a few corners to speed the recipe along. I made the dough and went straight to the pan, not to the refrigerator. Once in the pan, the dough went straight to the oven, again skipping the refrigerator. That cut out 45 minutes of waiting around. My goal was to have the tart complete when honey got home for dinner. It didn’t have to look perfect; it just needed to taste great and be ready to eat. And it was!
The tart hit the spot. We will make it again the next time we are swimming in pears. And we absolutely loved the crust. Amazing that it is gluten-free. Although that isn’t a dietary requirement for us, we will use that crust again when we make other tart combinations.
Thanks, Aran. Your recipe saved the day and helped with the harvest!