That’s while thinking about this Swiss chard, Saint-Maure cheese and Miso caramel tatin tart recipe that I realised how much I reduced my savoury tart and cake consumption lately. When student, I was used to bake some almost every single week – my beginnings as a blogger and my very first blog posts were actually literally spammed by awkward savoury tart and pie experimentations -; it was easy, practical, and most of all economic options. I guess that’s also why I slowed down with them since a while, my budget is slightly bigger and my culinary audacity slightly more developed compared to when I was still used to burn every single sautéed potato batch as well as reaching a perfect 99% rate of failure during my cupcake frosting attempts. For the enjoyment of my dear flatmates, I’m unfortunately still used to regularly forget something on the stove, oopsie.
My first clear memories of tatin tarts come from my teenage years, in our family house in South of France, when my sister showed me how to make the perfect apple tatin tart caramel without failing it. Finally not a big deal, my caramel skils were promised to a bright future. A few months later, I tried to turn theory into practice at my dad’s place, but for lack of burning one more time my caramel, I might have missed a step and ended with some hard-like-a-rock tatin tartlets, which could probably take for each bite into them one or two teeth away from your mouth.
When my dad wasn’t finishing the desserts I made, I knew something was totally wrong with the recipe. He was a sweet tooth without equal, and I know from whom I got my sugar addiction. When kid, we were spreading our love for sugar while having our respective pack of biscuits in front of the TV, him on his armchair and me sitting next to him on my mini badass chair. Later, I was usually using days spent with him to bake all the sweet stuff that my creativity was allowing to bake. With daddy, I knew that there would always be someone with a bigger appetite who could eat even more cake than I would be able to eat. He was my certified dessert tester, until cancer arrived and took his eternal love for sweetness from him.
Another striking memory of tatin tart is more recent and comes from my Erasmus semester spent in Finland, when we were used to make regular cake reunions with my French friends. Matylda’s specialty was apple tatin tart, which still remains one of the best tatin tarts I’ve ever had so far, with big and soft apple pieces swimming in a gooey caramel sauce – Maty, now you know what you need to do next time we meet ;).
Anyway, excepting the fact that I considerably improved my caramel skills since the rocky tatin tartlet episode, my survival instinct usually pushes me to go for the savoury option when I’m developing new tatin recipes. For the miso lovers, this swiss chard, saint-maure cheese and miso caramel tatin tart might totally fill your expectations. For the other ones, I would strongly recommend you to taste your caramel along the making process, and stay light with miso use, as this ingredient has a very strong taste that doesn’t please to everybody. For strong flavour amateurs, the association of proper Saint-Maure cheese with this miso caramel gives some amazing results that intensify this swiss chard tatin tart the right way.
If you would like to discover another savour tatin tart recipe, take a look on my duck filet, fig, (3 kilos of) Brie cheese, honey and Sichuan pepper tatin tart recipe! – This old recipe is only available in French at the moment, but if it’s a problem for you, just ask me and I’ll translate it ;)
- 115g spelt flour
- 75g whole wheat flour
- 120g soft butter
- 1 egg yolk
- 3tbsp cold water
- 2tbsp sesame seeds
- 1/2tsp salt
- 1 Swiss chard
- 10 brown mushrooms
- 6-7 slices of St-Maure cheese (or another strong goat cheese)
- 2 spring onions
- 1 knob of butter
- Pepper and salt
- 2tbsp sesame oil
- 1/2tbsp honey
- 1tbsp water
- 1 1/2tsp miso paste
- 1. Prepare the dough: stir flours, salt and sesame seeds together. Add soft butter cut in pieces, egg yolk and cold water. Knead the dough until it gets homogeneous. Let rest for 1 or 2h.
- 2. Wash Swiss chard and mince in small slices. Rince brown mushrooms and cut in thick slices (5mm minimum). Melt a knob of butter in a pan and fry chard and mushrooms together for 5 minutes. Add minced spring onions and let simmer for 5 minutes more.
- 3. Prepare the miso caramel: in a small bowl, mix sesame oil, water, honey and miso paste until you get a homogeneous sauce.
- 4. Preheat oven to 180C. Spread tatin tart dough on a floured surface. Arrange slices of Saint-Maure cheese over the bottom of a 30cm ø tart mould. Pour the miso caramel over it, then add the swiss chard, mushroom and spring onion mix.
- 5. Cover with the dough. All along the mould, push on the dough to the bottom of the mould, in oder to "cover" the ingredients. Roll the surplus of dough inside, then jab the dough with a fork. Put in oven for 25 minutes. Eat warm.