Before I took the plunge to attend Culinary School at the Institute of Culinary Education here in NYC, I was advised to audit a class to see if it was something I could get into. I happened to sit in on a class that was doing the French Module (about 8 lessons dedicated to the various regions of France the cuisine that is associated with those places). The region I was there for was Provonce.
With that, one of the dishes that was made was this Tarte Aux Blettes - a Swiss Chard, Apple and Currant Tarte with a delicious cripsy crust and creamy Gouda Cheese. I was offered a taste from the Chef instructor and am convinced it was in that taste that I knew culinary school was the right place for me (Thanks Chef Karen!).
Before eating this tarte I had actually never had swiss chard before...and I have to say, if you're gonna eat swiss chard, this is the way to do it!
This dish is great as a breakfast, lunch or dinner - the combinations of flavors hits every note that you want it to. I changed up a few ingredients, and hope you enjoy this!
Tarte Aux Blettes
Swiss Chard, Apple, Currant and Gouda Tarte in a delicious melt in your mouth crust