Collette’s taking a nutrition class so we’re eating better foods.
This recipe for a zucchini and swiss chard tart is really great to eat and seems healthy. What I really liked about it is the crust, which contains whole wheat flour and is really a yeast recipe. Don’t worry if you’re not used to working with yeast breads; you make it with a mixer and it’s duck-soup simple.
The result is a savory vegetable tart with a crust that is much lighter than it has any right to be.
I want to try the crust with other savory recipes, like quiches, which we sometimes avoid because of the high-fat crusts.