Garlicky Green Tart with Sunflower Crust & Being Straightforward

1 Jun

4-year-old: Do you have any gum?

Me: No.  Ask Daddy.

[4-yo goes upstairs, comes back down]:  Daddy’s in the shower. he says i can have gum when he gets out.

Me: Okay.

[4-yr-old considers something]: Can I sleep with gum?

Me: that wouldn’t be a good idea.  It could get stuck in your hair or make you choke.

4-yr-old: But can I get IN my bed with gum?

Me: I suppose.  Why?

4-year-old: Because what I want to do is get some gum and then go in my bed and chew gum and play with my penis.

Me: Sounds like you have a plan.

[4-year-old leaves, I proceed with my plan, which is to make a tart]

 
Garlicky Green Tart with Sunflower Crust

3 tbsp olive oil

2 cloves garlic, crushed

1 1/2 lbs chard or kale, washed, trimmed and cut into smallish pieces

pinch salt

pinch pepper

1 egg, lightly beaten

1 cup shredded parmesan cheese

3 tbsp whole wheat flour (or your favorite wheat-free)

2 tbsp apple cider vinegar

1/4 cup sunflower seeds

Heat oven to 400.  Heat olive oil and crushed garlic in a large pan and add greens, dusting with salt and pepper as the greens wilt. Remove from heat after 3-5 minnutes and set aside. In a medium-sized bowl, mix egg, cheese, and flour. Add vinegar and stir. Add greens and sunflower seeds to egg mixture and combine well. Grease a springform pan (8 or 9 inch) or a tart pan. Spread the mixture into the pan, pressing down firmly and making sure the mixture is evenly distributed. Bake for about 10-12 minutes until egg is set and cheese is melted. Let pan sit for a couple of minutes before removing springform ring. Cut into slices and serve warm or room temperature.

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