Weekend Inspiration: Fish tart with chard

So most of you who know me know that I love cooking. I thought I’d share some of my recipes and food porn for some weekend inspiration.

First, I poached two fillets of cod in about a cup of milk, few strands of saffron, a teaspoon of tarragon, few whole peppercorns, chilli flakes and salt. (The chili flakes are optional, but I loved the heat in what would have been a mellow dish otherwise.) There was hardly any milk left once this was done, and the fish smelled amazing! I flaked the fish and set it aside the night before, as I had read that it’s better to put cold ingredients on the puff pastry.


And that brings me to the puff pastry. Now, I’m not hardcore nor patient enough to attempt to make puff pastry (at least not right now). So I just bought the sheet, along with all the other ingredients, from the Calgary Farmer’s Market.

I pulled the sheet from the freezer and placed it on a cookie sheet lined with parchment paper. I’m totally that girl that’s too lazy to line with parchment or foil, but boy was I glad I did at the end! I left the cookie sheet in the fridge for about 30 minutes in total, of which I took about 10 to do the next steps.

I started with grating some cheese for the filling of my tart: 1/3rd a cup each of parmesan and gouda.


Then came the chard. I can’t get enough of this leafy goodness and can’t wait for the farmer’s markets to be overrun with it.


I would have done a multicoloured chard but thought that green was best for the colour contrasts I wanted in this dish. I chopped it up quite roughly and put it in with a tiny bit of olive oil, salt and cracked black pepper so it didn’t stick to the surface.


I let the chard barely wilt and since it is a cast iron pot that retains heat quite well, I added the cheese and fish to this mixture.


After setting the oven to 350 degrees, I pulled out my cookie sheet and crimped the edges to make a little border. I also beat one egg for an egg-wash for the edges, which I painted on with a brush and then used the extra to bind the mixture a bit.

I then dumped all of my filling on to the inside of the pastry and smoothed it with the back of my wooden spoon.


It still needed something so I decided to add some tomatoes. I decided to cut it a bit thick as I wanted a good mouthful of tomato along with the fish. Finally, it was ready to go in!


I must have left it in the oven for about 15 minutes and then about 3 minutes on broil as I wanted the tomatoes to become a bit more goey.

Et voila!


I cut myself a slice almost immediately #yolo. Warm with a light salad = Amazing!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s