Savory Summer Chard, Mushroom and Onion Crostada

June 4, 2014

Every day of the spring and summer, it's always interesting to see what our farm provides. I gather eggs from the hens, milk the goats, pick the fresh herbs and whatever vegetables are ready to be eaten. Making meals up as I go, it's  an enjoyable way to provide healthy foods for my family. The fact that I get an hour of peace by myself is a bonus. 

Here is a fun way to use up that early harvest . This Chard, Mushroom, and Onion Crostada, is a simple way to serve all those little bits of early summer bounty from the garden. A crostada is simply a flavorful crust that is wrapped around an assortment if ingredients and then cooked into a delicious pie. Let your imagination (and your Farmer's market) be your guide, substituting all your favorite ingredients. 

I like to make this for a brunch, after I get in from doing all the outside chores. By then, I have a basket full of this and that, harvested from my herb and vegetable gardens. Every time I make this recipe, it's a bit different from the last. That's what makes it so fun! 

Finally, like anything I make, this is also great as a snack or at room temperature. It's sturdy enough to hold a slice in your hand, and what a treat in the lunchbox. 


Savory Summer Chard, Mushroom, and Onion Crostada

Submitted by The Farming Wife

2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 stick butter
1/2 cup water
1 tablespoon Olive oil
4 cups fresh chard, steamed
1 cup sliced mushrooms
1 medium onion, chopped
3/4 sharp cheddar cheese
3 sprigs fresh thyme
2 eggs
1 egg yolk

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