Chard and fresh mozzarella tart
I always feel like I’m waiting for summer to start and then one day I’ll wake up and realize we’re already well into it. These days have been like that. It’s July! It’s sweltering! The boys are rolling around the house laughing and screaming and making each other crazy. We go to the river almost every day and have the most beautiful fresh herbs and vegetables to eat. We have arrived! It’s a funny thing because I generally approach summer with a slight feeling of dread. I’m nostalgic for spring, I miss walking Isaac to school, I miss the sense of purpose I had when I was working on my novel. And all of the fun things a person looks forward to in summer strike a chord of anxiety into my strange and always-anxious heart. I love to see Malcolm happy in the water, which is his natural element, but I worry about riptides and sharks and river currents and copperhead snakes. Sunshine makes me dizzy and more confused than usual. I’m scared of thunderstorms. It’s so stupid, I know! Sometimes I even miss the simple icy indoor days of winter. Crazy. But today I was thinking that I like my house in the summer, I like my town, I like my garden, I like being with my boys all day. I like just being here. I can almost imagine this place as our summer house, where we spend long lazy days swimming and reading and writing and cooking, drinking wine and talking. I like to think of it that way. In my imagination, our home is our home away from home, and I love it here. After all, summer passes so very quickly these days. We’ll slow it down by staying still.
I’ve said it before and I’ll say it again, I love the combination of chard, pine nuts and raisins. And I’ll find anyway I can to combine them. Here they are in a sort of tart. I made a jam of shallots and raisins and garlic, and I spread this on a yeasted crust. Then I topped that with a custard made with chard, fresh mozzarella and pine nuts, and of course lots of fresh basil, which is one of the best things about summer. And I put some slices of fresh mozzarella and more pine nuts on top.
Here’s Summertime by Billy Stewart.