don't worry, I'm not one of those people that just likes to say that when she's feeling down (ok, maybe sometimes). but actually, i'm a winner!
Every year, my dorm has this amazing competition called Apple Bake, where all of us come together to bake hundreds of delicious apple-filled dishes, which are then judged by alumni and grad students. This year, I happened to win a prize in the "appletizer" category, for this savory tart. woohoo!
naturally, i had to take 5948383 pictures of it. here are two of them:
The best part about Apple Bake is that after the judging period is over, everyone is invited to eat all of the deliciousness. I don't think I've ever eaten so many dishes with apples in them at once! Needless to say, I did not eat dinner that day. or breakfast the next morning:) nobody said november was a healthy month, ok??
anyways, here is the recipe!
Crust:
1½ cups all-purpose flour
¼ teaspoon salt
½ cup cold butter, cubed
1 egg yolk
1 teaspoon vinegar
Ice water
Extra butter and flour for the pie dish
In a medium-sized bowl, combine the flour and salt. Cut in the cold butter (either with a knife or pastry cutter), and mix until crumbly. In a measuring cup, mix in the egg yolk and vinegar. Add ice water to make 1/3 of a cup. Drizzle the liquid mixture over the flour and butter mixture, and use a fork or your hands until a dough starts to come together. Pat the dough down into a disk, cover with plastic wrap, and refrigerate for 30 minutes. Roll out the dough on a floured surface, to desired thickness. Transfer the dough to a pie/tart dish that has been buttered and floured, and press down gently to achieve an even crust. Poke holes in the crust with a fork, and refrigerate for another 30 minutes.
Preheat the oven to 400 degrees F. After the crust has been refrigerated, place parchment paper over the crust, and cover with pie weights or dried beans. Bake crust for 15 minutes, or until the edges are light golden.
Filling:
1 pound fresh Swiss chard
2 tablespoons olive oil
2 small onions, chopped
1 large apple, cut into bite-size cubes
3 large eggs
Salt and pepper
1/2 cup shredded cheddar
Bring a large pot of water to a boil. Add some salt and the Swiss chard to the water, and boil for 12 to 15 minutes. Drain the Swiss chard well and set aside. In a large nonstick pan, heat the olive oil under medium heat, and add the onions. Once the onions start to turn golden brown, add the apples. Cook for a few minutes, until the apples are slightly soft. Mix in the chard, and cook for 3 to 4 minutes. Let the apple-chard mixture cool. Meanwhile, whisk together the eggs with salt, pepper, and the cheddar. Pour the eggs into the apple-chard mixture, and then transfer to the tart pan with the crust. Bake for 35 to 40 minutes. Serve warm.
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