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Cheese Tart

2 lb Swiss chard or spinach, ribs removed; leaves chopped
Prebaked 12 inch wide tart shell
1 lb Ricotta cheese
1/2 lb Farmer's cheese
1/2 c Chopped fresh basil
4 Large eggs plus 1
1/2 ts Saffron threads dissolved in
1 tb Boiling water
4 tb Butter almost melted


Preheat the oven to 400 degrees.

Blanch the swiss chard in boiling water for a minute; drain and squeeze dry. Transfer to a mixing bowl and add the basil, cheeses, and 4 of the eggs. Season with salt and freshly ground black pepper and add half of the saffron and soft butter.

Fill the prebaked tart shell and bake for 15 minutes. Beat remaining egg with remaining saffron and spoon this over the surface of the tart. Bake for 20 minutes longer or until puffy.

Yield: 8 servings




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