#255 jerusalem artichoke and swiss chard tart

from the cookbook

this is a great recipe! buttery crust and rich creamy filling dotted with jerusalem artichokes (sunchokes) and swiss chard. it’s kind of like a quiche but mostly vegetables and the filling is richer. i made the crust from scratch, and despite little experience doing so, it turned out perfectly. no soggy bottom. the one issue was that there was too much artichoke to fit in the quiche, which resulted in some overfilling and overflow on my part. i was able to salvage some extra crust and filling to make a mini version on the side. i also had this for leftovers for several days and it was excellent reheated as well. it’s an easy recipe to miss in an old-ish cookbook’s baking section, but worth making.