The crack of a beautiful dawn this past Saturday found us in the fields at Come Back Farm in a bucolic New Jersey valley where we’d gone to photograph vegetables. We came home with a basket full of Swiss chard. Nothing to do but make a classic Niçoise Tourte de Blettes with its filling of chard, onions, golden raisins, pine nuts, cinnamon, parmesan, and eggs, all encased in a tender flaky crust. Bon appétit you chard lovers.

 

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