i started this blog about 10 months ago with the intention of documenting what we were eating for dinner (as jason claimed i never made the same thing twice) and to show off my newly formed knitting skills.

i knew i wanted to continue to develop this theme of things i made today, but i didn’t realize how much i would enjoy the writing, how obsessed i would become with the photography aspect, how much more adventurous i would get with the food, and how motivating it could become to try new things. it’s not that before starting the blog i wasn’t cooking or making things. i was. but i was safe. and i never wrote anything down.

swiss chard and sausage tart | things i made today

i’ve always had an interest in photography, but i used to consider my iphone camera just fine. now, after working with even the most basic of DSLRs i cannot go back to the iphone, even if it means carrying the heavy and awkward shaped camera in my purse around town.

swiss chard and sausage tart | things i made today

swiss chard and sausage tart | things i made today

i love food more. i love cooking more. i love reading and interpreting recipes more.

swiss chard and sausage tart | things i made today

i love this tart. i made this tart in september. it was my second post for the blog. i didn’t write anything other than the recipe, which i followed exactly as published. i took one photo:

swiss chard and sausage tart | things i made today

i have since taken this post down, for obvious reasons. it’s pretty bad, but at the time it seemed just fine. now, almost a year later, i have a new eye for food photography. i know i’m still in the very beginner stages of developing a good blog, but it takes time and practice, and i’m happy with my progress.

swiss chard and sausage tart | things i made today

swiss chard and sausage tart | things i made today

Swiss Chard and Sausage Tart
Recipe type: Main Dish
Serves: 4-6
 
Ingredients
  • 1½ cup all purpose flour
  • ½ cup unsalted butter, chilled
  • ¼ teaspoon salt
  • 3-4 tablespoons ice water
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • ½ lb italian sausage, casings removed
  • 1 large bunch swiss chard, stems removed and cut into strips
  • ¼ cup white wine
  • ½ cup fresh basil, cut into strips
  • 1 egg
  • ½ cup part skim ricotta
  • salt and pepper to taste
Instructions
  1. In a food processor, combine flour, butter, and salt until dough forms small pea-sized clumps. Add in water, one tablespoon at a time, until dough forms.
  2. Form dough into disc and wrap in plastic. refrigerate for ½ an hour.
  3. Preheat oven to 400.
  4. Once dough has chilled, roll it out to about 12 inches.
  5. Transfer to a 10 inch tart pan and press against sides. Trim sides so they are about 1 to 1½ inches tall.
  6. Poke holes with fork in bottom of dough.
  7. Place tart pan in freezer for about an hour to prevent tart shell from shrinking (alternatively, if you have pie weights you can move straight to baking).
  8. Once frozen, bake for 20 minutes. Remove from oven and let cool.
  9. Meanwhile, prepare the filling. Heat olive oil and butter in a cast iron pan.
  10. Add in onions and garlic and cook over medium heat until onions have started to brown. Transfer onion mixture to a large bowl.
  11. In the same pan, add sausage. Brown sausage, breaking it up into small pieces, until cooked through. Transfer to bowl with onions.
  12. Add swiss chard to pan. Pour in white wine, and let the greens wilt and the liquid evaporate for about 8-10 minutes. Transfer chard to bowl with sausage and onions.
  13. Mix ingredients in bowl with basil, egg, ricotta, and salt and pepper. Transfer mixture to tart shell, spread evenly, and bake for an additional 15 minutes, until filling has set.
  14. Let cool for 10 minutes before serving.

recipe adapted from food52.

2 Comments

  • 07 / 16 / 13 / 10:14 am

    A delight to consume.

    writes anneReply
  • 04 / 03 / 14 / 9:22 pm

    […] as you’re probably well aware, i’ve been in the works of remaking and rephotographing food that i made when i first started this blog to get rid of the obvious and embarrassing evidence of how little i knew about what i was doing (see exhibit A). […]

    writes stuffed eggplants | Things I Made TodayReply

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