Fall has hit Oklahoma City today , and with that comes a break from the heat and humidity, a gray sleepy cool Sunday, and a little baking at home for Chef Scotty.
The Six-Twelve Community Center and Pre-School in the Paseo district of Oklahoma City is the love child of my good friend Amy Young. Amy has provided a haven for local artists of all mediums, community workshops focusing on sustainable living and urban farming, week long or school break long day camps for the kiddos, and just a great place to chill with coffee and friends on Saturday mornings thanks to Leap Coffee Roasters. Amy’s cohorts Paul Mays or Farmer Paul and Botanist Phillip Koszarek, her fellow pre-school teachers, and an army of advisors and board members , Amy and crew have given our community a great gift. The gift of community, art, and good living!
So with all that, today started out as a nice and sleepy Sunday. I was on my way to the gym (It’s been a week of cake recipe testing and a big batch of Beef Bourguignon last night) when I remembered that I still had not picked up my food order from the Oklahoma Food Cooperative from last week. Six-Twelve acts as one of the many locations throughout OKC that one is able to pick up their order. So off I went, and luckily Six-Twelve was having a community garden tour, so a lot of my favorite faces were there.
The great thing about the Six-Twelve, well one of many, is that anytime I stop by there is always something in Farmer Paul’s garden that is just begging to go home with me. Today during the garden tour I noticed some great Swiss Chard begging to be in my kitchen (well, I don't know about begging, but…) some garlic chive flowers that I love using in vinaigrettes, and herbs of all kind; I chose some really great looking thyme. Along with my CoOp order that contained farm fresh eggs and farm made goat cheese, I figured a Swiss Chard and Goat Cheese Tarte would be nice tonight with dinner.
“A chard tarte!” I said
“A Charte (pronounced shart)!” Amy laughed.
So here we go….
The 612 “Charte”
For the crust:
1 1/2 cups unbleached all-purpose flour
12 tablespoons ( 1 1/2 sticks) cold cubed butter
1 good pinch of In the Kitchen With Scotty “Cook’s Line” Seasoning or salt and pepper
3-4 tablespoons Ice water
Place the flour, butter and Cook’s Line in a food processor. Pulse until pea size crumbles. While running add in the ice water until it forms together into a loose ball. Remove from the processor, ball up, flatten the top and wrap in plastic wrap. Chill for 30 minutes.
Remove from the fridge and place on a floured surface. Roll out to a circular 1/4” thick crust. Place in a prepared fluted tarte pan loosely. Push into the edges and firmly down on the bottom of the pan to uniform thickness. Roll the rolling pin over the top edge to cut off excess dough.
Blind-bake by pricking with a fork or you can layer buttered foil down on the pastry with rice or beans on the top for weight and bake. Bake for 20 minutes if blind baking (the fork) or 20 minutes with the weight, then remove the foil and bake an additional 10 minutes. Remove and let rest while you make the filling.
For The Filling:
8 ounces chèvre or Montrachet style goat cheese (mine was from Prairie Thyme Farm)
4 ounces Goat Cheese Feta (Prairie Thyme Farm)
4 large eggs (The Farm On Fishmarket)
1 cup heavy cream
2 tablespoons butter
2 cups chopped fresh Swiss Chard (Six Twelve Community Garden)
the buds from 6 chive flowers (612) You can substitute with 4 tablespoons chopped chive
- Melt the butter slowly in a large sauté pan. Add the chive buds (or chopped chive) and cook until wilted and fragrant. Add in the chopped chard and Roast Beast Seasoning and sauce until tender. Set aside.
- In a mixing bowl combine the Chèvre cheese and the Feta cheese. Crack and mix in one egg at a time until well blended. After the eggs are mixed in add the heavy cream and mix completely.
- layer the sautéed chard on the bottom of the pastry crust. Do so all over and evenly. remember, every bite counts! Pour the batter evenly and fill to the top of the crust edge. You may have excess batter left if your pastry shrunk while pre-baking, This typically happens when blind baking.
- Bake your tarte fro 30-35 minutes for until there is slight jiggle in the center. Remove from the oven and let rest about 15 minutes. Serve warm… and holy Charte! This is amazing!