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.

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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.

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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.

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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.

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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.

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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.

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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!

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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!

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

 

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