Swiss Chard is related to the beet but tastes more like grown up spinach only a bit coarser. The stem should be removed and cooked separately, usually blanched or with a beurre fondue, can also be fried. This preparation uses the leaves as a wrapper or ravioli to hold the chicken and blue cheese. Other substitutions would be with duck confit or oxtail and goat cheese. The squash puree adds a nice texture, almost shepherds pie or pot pie when cooked in the proper pan.
Swiss Chard Tart with Kabocha Squash, Bacon and Bosque Blue Cheese
1 large kabocha squash
¼ cup maple syrup
6 strips bacon, cut into pieces
1 bunch swiss chard, stems removed and blanched
4 ounces Veldhuizen Farms Bosque Blue Cheese
2 roasted chicken thighs, pulled, cooked meat
Puff pastry dough
Clarified butter
Method:
Cut kabocha squash in half and scoop out seeds.
Place on aluminum foil, skin side up, season with salt, pepper, and olive oil and maple syrup.
Roast 1 hour at 350 degrees or until fork tender.
Peel skin off squash and puree in blender or food processor until smooth, reserve.
Blanch swiss chard in boiling salted water and chill in ice water.
Remove stems and lay flat on cutting board.
Dice bacon and cook until crispy.
Shred chicken meat with fingers and mix with crumbled blue cheese and bacon.
Lay flat leaves of swiss chard and center chicken mixture and roll into large pocket or ravioli.
Spray bottom of deep tart pan or cast iron skillet with non stick spray and place half of the kabocha squash mixture in pan, evenly spreading the sides as well as the bottom.
Place chard with contents in center and cover with the squash puree.
Top with pastry and roast in oven 20 minutes at 350 or until dough is brown and flaky.
Garnish with pomegranate seeds and serve
Enjoy!
Chef John Brand 