Runneth Over: Swiss Chard & Heirloom Tomato Tart

Holy cow these are busy busy times.  My garden is running over with goodness, the veg doing their thing and growing crazy fast and furious and making me wonder, yet again, why the heck I planted for a family of 12 when there is just me and my handsome man to feed.  But we'll eat loads of it fresh, then preserve the rest.   I'm almost a little afraid to go out and check the beans because I know they'll be out. of. control. and some massive blanching/freezing will have to ensue in the next day or so.  If you are bored and/or want a bag o' beans, come on by - I can use the help :) Speaking about out of control, my chard has gone bonkers crazy productive, and I know I'm not the only one.  A funny thing happened last week.  Within a matter of minutes two friends, from different provinces, one in real life face to fave convo, and the other via Instagram begged pleaded with me to post a Swiss chard recipe on the blog.  Seems like their favourite green has gone bonkers crazy productive too.  Less I disappoint those I love, I have a chard recipe for y'all today.  And it's crazy bonkers good. 

It all started with the chard, of course, and then my friend Kim stopped by with a dozen farm-fresh eggs.  Fresh eggs and dill.  It's all in there. I had a few cooked slices of bacon.  Yup, get er in there too.  Fresh chives. Check.  Nice sharp cheese that makes my life.  Check check.  Cream, yes indeedy.  In a puff pastry shell, why the heck not.  And last but not least, heirloom tomatoes, market fresh and almost the price of my first born baby, but worth every sniff.  (Note to tomatoes:  hurry up and ripen already.  Thank you.)

The method is crazy simple (sauté greens with bacon and chives, whisk eggs and cream.  Combine and fold into puff pastry, or if you have some pie dough kicking around, go ahead and use that - it will be glorious too!  Top with cheese and tomatoes and bake for 45 minutes, leaving you enough time to cheer your face off while watching the Olympics, if that's your deal.  Me, I'll be out in the garden picking potato beetles off their host.  Good times!  I know you are dying to see a few snaps of what I've been growing out there, so here we go!

It's not all good news; my kohlrabi is under destruction from the evil flea beetle. 

Chard!

Herbs and Toes!

Brown-eyed beauty

Rhubarb:  it doesn't stop. 

Neither do the beans!

Damn, chard is gogeous.  

Peas in pods make my life. 

How pretty is dill, going to seed?

Before I forget, I must tell you how good this tart is served cold.  My handsome man and I went on our first romantic getaway over the weekend (!!!) and being the total food nerd I am I packed us leftover tart to eat along the way.  Because you never know when you want to pull over in a small town, park on main street in front of the insurance place, and nosh on cold tart.  It was the best road food ever.  So here are a few snaps of our little getaway.  My garden runneth over, as does my heart. 

This is what happens when you stick your phone out the window, while the car is moving. 

Where we ate our cold, delicious tart.  

Under the Moose Jaw sky.  

Train and tracks.

Handsome hands. 

Through the sun roof.  

Swiss Chard & Heirloom Tomato Tart

1 sheet frozen puff pastry, thawed OR your favourite pie crust
2 tbsp butter
1/2 cup chives, chopped OR onion chopped
5 slices bacon, cooked, chopped
2 bunches of Swiss chard, leaves and stems chopped
1 1/4 cup whipping cream
4 eggs
1 tsp salt
1/4 tsp pepper
pinch of ground nutmeg
1/4 cup fresh dill, chopped
1/2 cup grated cheese, like Gruyere or sharp cheddar or Parmesan
fresh heirloom tomatoes, cut in half

Preheat oven to 425*F.  Place rolled out puff pastry over your 9 inch glass pie plate.  Crimp edges.  Chill it while you work on the filling. 
Melt butter in large frying pan.  Add the chives and bacon, cook a minute or two.  Add the chard, and let it cook down stirring often.  When nice and wilted, remove from heat and cool down. 
Whisk cream and eggs, salt, pepper, nutmeg, dill.  Stir in cooled chard mixture.  Pour into prepared puff pastry shell.  Top with shredded cheese and slice tomatoes.  Bake for 20 minutes at 425*F, then reduce heat to 350*F and bake another 25 minutes longer, until golden and puffy.  Let it cool about 10 minutes before serving.  Makes enough for 4-6.