The weapons of my warfare:
1 7" pie pumpkin, 1 lb Swiss chard stalks removed and greens chopped, and 1 large sweet vidalia onion - all from my garden
14" deep dish tart pan, large sharp knife, and vegetable peeler
One 375 degree oven
(see other supplies needed for the journey below)
Preparation for the Battle:
100% Spelt Tart Crust
The Battle Frontline ....Don't mess with me!
The Defensive Details:
Cook the diced pumpkin (I use a pampered chef microwave vegetable steamer, but you can steam it anyway you want).
I used a dutch oven pan to combine the chopped greens, cooked pumpkin, and sauteed onions/ garlic.
I proudly present ....
RUSTIC ITALIAN STYLE PUMPKIN AND CHARD SAVORY TART
No I am not French... American, but today I defend the honor of my vegan t'ART.
click link to get recipe(s)
COUNTRY BAKING: Simple Home Baking with Wholesome Grains and the Pick of the Harvest by Ken Haedrich (c) 1990. It is not vegan, but with a little skill can be easily veganized. I like his "down home" conversational family style writing. He has an muffin recipe that is an agreement with his wife, she gives birth and he spends a week making all of her favorite foods... the muffin recipe was one of them - it's that kind of chit chat that makes this book appealing to me.
Warriors who boldly marched before me to make today's plight a successful one....
I salute Bryanna Clark Grogan of Vegan Feast who included a Squash and Kale Savory Tart in a Previous (Oct/ Nov 2005) subscription of Vegan Feast Newsletter. No brave vegan should ever attempt life without this noblest of resources.
Oh and about the teaser: