Comments on: CameO Apple and Swiss Chard Tart for Ovarian Cancer Awareness!

By: The Stoner Gourmand

The Stoner Gourmand — Thu, 29 Oct 2009 01:30:04 +0000

oh yum. We grew so much swiss chard this year…and it’s still going strong! I will try this recipe w/ the next batch I pick!

By: AnuSriram

AnuSriram — Mon, 05 Oct 2009 18:38:40 +0000

Wow! That looks awesome.. Tart with swiss chard is new to me… Baking for a good cause! Gr8!

By: Pam

Pam — Mon, 05 Oct 2009 18:24:44 +0000

Great combination….looks so pretty!

By: Kristina

Kristina — Sat, 03 Oct 2009 04:27:20 +0000

What an interesting combination. I love swiss chard and while I’ve never considered putting it in a tart, I think I will now!

By: Pam

Pam — Fri, 02 Oct 2009 14:56:56 +0000

I love Swiss chard – this tart is calling my name.

By: girlichef

girlichef — Fri, 02 Oct 2009 11:22:59 +0000

How gorgeous…and I am completely with you in your love for the first day of Autumn…and the season that follows

By: Peter

Peter — Thu, 01 Oct 2009 09:44:18 +0000

What a stunning photo…the tart is fit for a food mag, really!

By: Natashya

Natashya — Wed, 30 Sep 2009 17:29:07 +0000

A lovely tart and such a wonderful cause. I was sad to hear that Gina was also suffering from ovarian cancer. We wish her and anyone else touched by this disease much hope, courage, strength and love.

I am looking forward to your new life and adventures in Vermont.
(I line the bottoms of all my baking pans with parchment to prevent sticking – hope that helps!)

By: Ivy

Ivy — Wed, 30 Sep 2009 07:38:14 +0000

I must try this combination. It sounds very interesting to use apples in a savory tart.

By: Amy Green (Simply Sugar & Gluten-Free)

Amy Green (Simply Sugar & Gluten-Free) — Wed, 30 Sep 2009 02:58:45 +0000

I’m finally catching up on my Google reader after being out of town with NO internet – can you believe that?? Who doesn’t have internet??

This is beautiful (could I expect less??) and it looks delicious. Your equinox tradition is so neat – Joe and I are newly married and just starting to establish those things in our life. About the sticking – gluten-free flours seem to stick to everything. I don’t know if the sticking was on the bottom or sides but if it was the bottom parchment paper will fix that. Or, LOTS of cooking spray and then coat it with flour. Just my two cents.

By: Erica

Erica — Tue, 29 Sep 2009 21:27:04 +0000

Wow!I love those pictures. What a great combo sounds fantastic. Fall is my favorite season too

By: Bellini Valli

Bellini Valli — Tue, 29 Sep 2009 19:02:42 +0000

What a wonderful dish to usher in the season. My daughter is a cusp baby and it is always a special time of the year for us.