Festive chard, roasted pepper and olive tart

Pepper and olive tart

Pepper and olive tart

In the wake of yesterday’s sad news, there really are no words. So I’m going to take a cue from Jaques Tati, and just not say anything. We’ve been watching lots of Tati, lately, we all love it, even the dog! It’s so full of grace and humanity and life, it feels restorative and hopeful, all about community, and friendship, and eccentric good nature.

This season is supposed to be about peace and hope, and in a small way this tart feels hopeful, because it’s like a memory of summer, bright and sweet and savory. I bought a bag of small red, gold, and orange peppers, because my sons love them, and they were so pretty I decided to bake them into a tart. I made a custard with chard and dried basil, which is tastes like summer, and topped it with pretty roasted peppers, grape tomatoes, and castelvetrano olives.

Roasted pepper and olive tart

Roasted pepper and olive tart

Here’s Red Green and Gold, by Burning Spear.

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