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Ingredient 8 – 9” spring-form pan:


½ pre-baked Pate Brisee tart shell




1 1/2  cups thinly sliced radishes


1 tablespoon unsalted butter


4  large chard leaves, stem removed, rolled and thinly sliced


Kosher salt and freshly ground pepper, to taste


1/3 cup minced Italian parsley


4 ounces smoked ham, cut in 1/2 “ squares


2 large eggs


1 cup whipping cream or mixed with coffee cream


1/2 teaspoon sea salt


Freshly ground black pepper, to taste






Turn the oven heat to 350 degrees.




Heat the butter in a skillet.  Saute the radish slices for 3 -4 minutes until they begin to turn translucent but are still firm. Stir in the chard pieces for a minute, cover and turn off the heat.  Leave covered while you prepare the custard.




Beat the eggs together to blend and stir in the cream and season to taste.




Scatter the  ham pieces evenly over the bottom of the pre-baked mold.  Sprinkle on the parsley and spoon on the radish and wilted chard mixture. Lightly salt and pepper. Slowly pour the custard around and over the contents of the shell.




Bake for 25 minutes, or until the custard is set.  Cool for 5 -  10 minutes before serving.