An Anniversary Tart and a Birthday Pie.

There was a double celebration at Pie Acres this weekend. Here's what was eaten:

Chard Tart.

In a flan dish, bake a shortcrust case blind. (I was going to make a cheese pastry, but wimped out and bought ready-rolled shortcrust),

Then catch some Swiss chard. I don't know why this delicious vegetable is so hard to find in shops. You see it a lot in vegetable gardens - possibly because it looks so nice. It's about the only thing growing in my own micro plot. (I'll do the veg thing properly next year. Promise!).

Anyway - take the stalks/ribs and cut into .5 cm lengths. Sweat in butter until softened. Add the coarsley-chopped leaves and cook until wilted. Add a little pepper and nutmeg.

Stir in some crème fraîche (you don't want it too runny) and spread it in the baked pastry case. Dot in a few small chunks of Gorgonzola, top with grated parmesan and bake until lightly browned.

Serve with new potatoes with plenty of butter, parsley and a little mint.

Sheperdless Pie

For the bottom bit:

Dice some aubergine and courgette into small dice. Fry in olive oil until they start to brown. Add some onion and chopped shitake mushroom. Sweat some more. Add some cooked green lentils, with their cooking water, and some small cubes of smoked tofu. Add a couple of stock cubes and a dash of Worcestershire sauce.

For the topping:

Mashed potatoes. Plenty of butter and some chopped parsley.

Put the bottom mixture in an oven dish. Top with the potatoes. Agigate with a fork to get a suitably rough texture. Dot with butter. Bake.

Serve with some finely-grated red cabbage which has been marinated in a mild vinegar for a couple of hours with some finely chopped shallots and a little salt.

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We shall pass over this news item without further comment. It's the "...boxes of Capri-Sun and packets of Cadburys shortcake biscuits." that intigue me.