Christmas is more than two days from now, then it is time for me to provide you with a before last recipe of the feast. And what better than a vegetable forgotten but then very very forgotten and even unknown to some of you, to impress everyone!? One vegetable that our grandmothers cooked for the holidays au gratin (well by us at least)… I named the cardon. I’ve had the pleasure, there are a few weeks of this, discovering the production of this vegetable in the House Malartre, a family business in lyon. During this day, I have observed, learned, laughed, papoté… anyway ! But I’ve also tasted the cardon in different ways (yes it was fed anyway !), both delicious gratin at Julie and Caroline at les Halles Paul Bocuse in Lyon, but also at the Villa Florentine with chef Davy Tissot (thank you chef, the courses and the wine tasting were perfect !).
So I wanted to make you my lights and you put together a small entrance to festival, a tart of chard. And, as I did not want to stay in the traditional cardon béchamel sauce, I decided to give him the airs of the mediterranean by linking it to a sauce or tahina and pine nuts grilled… What I can tell you is that the small taste of artichoke, the chard goes perfectly with the sauce… It does you rest more than one thing to do now… go out and buy a pot of thistles done and done !!!
Tart of chard sauce tahina
To 8 tarts Save Print Ingredients
- 1 jar of chard
- 40 g of pine nuts
- 1 good pinch of Espelette pepper
- Salt and pepper
- FOR THE DOUGH
- 100 g whole meal flour of wheat
- 25 ml of water
- 2 tablespoons vegetable oil
- 1 g of salt
- FOR THE SAUCE, TAHINE
- 3 tablespoons of tahin (sesame paste)
- 2 tablespoons water
- 1 tablespoon of lemon juice
- 1 clove of garlic
- 1 teaspoon of coarse salt
- To make the dough, mix together the dry ingredients and then add the oil. Sand dough with fingertips, then add the water gradually. Work the dough to form a homogeneous mixture.Form a ball and let rest for 30 min in a cool place.
- To prepare the sauce tahina putting it in a blender garlic, coarse salt and lemon juice. Mix well and then add the water and sesame paste and mix again.
- Toast the pine nuts dry in a frying pan, set aside.
- Preheat the oven to 180°.
- Take out the dough, press it on 3-4 mm thick then cut out 8 circles of 10 cm diameter. Arrange on a baking sheet and poke with a fork.
- Bake for 10-15 minutes.
- During this time, drain the cardoons, then heat a drizzle of olive oil in a frying pan. Toss in the chard, cook 5 minutes then season with salt, pepper and Espelette pepper.
- Arrange the cardoons on the funds of the dough and then add the sauce and pine nuts.
- Enjoy hot.
I had the pleasure of making the acquaintance of cute girls during the day : Laetitia (I.e. The Beautiful), Madeleine (The Kitchen of the 3 sisters), Jenna (Bistro de Jenna), Lou (The Canteen Cousins), Cléa (Cléa Cuisine), Valerie (Raspberry & Bergamot), Stephanie (Kitchen me a sheep), Denise (GourmanDenise) and Mireille (Menu-About).
Thank you to the Maison Malartre and the agency of Emulsion to this day, Lionel and Mylene, everything was really perfect !