Monday, March 15, 2010

Swiss chard, goat cheese and prosciutto tart

I can almost taste the crust of this tart. It's slightly buttery, a little tart with the addition of mustard, but most importantly, crispy. Yummmm....

This recipe is definitely next up on my list of things to make this week. I tried my hand at a few new, simple side veggie dishes last weekend and succeeded with a pork and veal lasagna. I'm feeling back in the groove in the kitchen after a few "off weeks" of no inspiration. Watch out Julia Child! I'll be turning to you again shortly.

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