{"id":78,"date":"2011-11-12T20:42:05","date_gmt":"2011-11-12T19:42:05","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=78"},"modified":"2012-09-08T14:13:56","modified_gmt":"2012-09-08T12:13:56","slug":"chard-and-feta-cheese-tarte-flambee","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=78","title":{"rendered":"chard and feta cheese tarte flamb\u00e9e"},"content":{"rendered":"

\"\"<\/a><\/p>\n

the idea of a chard tarte flamb\u00e9e was inspired by a recipe for spinach tarte flamb\u00e9e. but because we have tons of chard i tried this variation and if you once have prepared the chard it is a really quick meal and tastes fantastic.<\/p>\n

in some regions you can buy tarte flamb\u00e9e pastry in the supermarket. if you can\u00b4t get it you can even use yufka pastry available at turkish or arabian supermarkets, as i did or even puff pastry works.<\/p>\n

240g yufka pastry
\n60g butter
\n1kg chard
\n1 onion, diced
\n1 clove of garlic, diced
\n100g cr\u00e8me fra\u00eeche
\n150g feta cheese
\nsalt
\nszechuan pepper<\/p>\n

wash the chard and cut off the stalks. chop the chard roughly and set aside. saut\u00e9 the onions and the garlic in about 20g of butter until soften but not brown and add the still wet chard. cover and let the chard wilt. season with salt and pepper and let it drain in a sieve.<\/p>\n

preheat the oven to 200\u00b0C. melt the remaining butter. spread every single yufka pastry leave with some melted butter, put on top of each other and place on a baking tray.<\/p>\n

put some cr\u00e8me fra\u00eeche on the last pastry leave and arrange the chard. spread with crumbeled feta cheese and szechuan pepper. 12 minutes in the oven and et voila you are ready to eat.<\/p>\n

see how to grow your own chard<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

the idea of a chard tarte flamb\u00e9e was inspired by a recipe for spinach tarte flamb\u00e9e. but because we have tons of chard i tried this variation and if you once have prepared the chard it is a really quick … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7],"tags":[15,23],"class_list":["post-78","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","tag-chard","tag-tarte","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=78"}],"version-history":[{"count":16,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/78\/revisions"}],"predecessor-version":[{"id":80,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/78\/revisions\/80"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=78"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=78"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}