Swiss Chard Tart with Gruyère and Anchovies

Swiss Chard Tart with Anchovies and Gruyere-8143

Ceci n’est pas une quiche.  It’s a Swiss Chard Tart with Gruyère and Anchovies.  Quiche sounds so seventies, like the ubiquitous anonymous “white wine” that came into vogue as an alternative to cocktails during the same Swiss Chard Tart-6674culinary epoch.  Boring.  White.  Food.  But a tart, a tart can play.  Sweet or savory, rich or light, it has no rules beyond the obligatory crust, and inclination to use whatever looks good in the market that day.  And what looked good to us was the Swiss chard. So, yes, this is a savory custard tart, but it’s really about the chard. Oh, and the anchovies. The tart doesn’t taste like anchovies–it tastes like chard, with cream and cheese, and something salty and elusively delicious in the background.

Dandelion and Mustard Green Gnocchi with Lucky Boy Onions and Pine Nuts

This week’s Dandelion and Mustard Green Gnocchi recipe features a sauce made with wild Texas onions.  My brother Bob and his wife Monika have have a small ranch, which they call Lucky Boy, in the Hill Country a couple of hours from San Antonio.*  In one of those weird six-degrees of separation confluences friends of ours were visiting family in Texas,  who were in turn friends with my brother and his wife.  Everyone ended up at Lucky Boy for the weekend.  Our friends flew back to Boston with a Texas goodie bag filled with long slender wild onions picked from the banks of the Llano River.  We used the bulb and the pointed flower head (what locals call “the garlic”), and a few inches of tender green stem attached to each.  Most of the stem is too woody for cooking, like the tough parts of lemongrass.  If you look closely at the plate of gnocchi photographed straight down there’s a closed flower head sitting atop the dumpling in the seven o’clock position.