MINI CHARD AND CHORIZO TARTS
Greens for New Year’s mean wealth in several cultures, including the South, while pork symbolizes progress or wealth and prosperity throughout much of Europe and in Cuba. These mini tarts combine those ingredients.
Remove the stems from 1 bunch chard, saving the stems for another use. Chop the leaves coarsely; wilt in a large stock pot with a little water until soft. Drain; allow to cool. Wring out as much liquid as possible with your hands. Place chard in a bowl; add 1/2 pound ricotta, 1/4 teaspoon salt, 4 lightly beaten eggs, 1 link Mexican chorizo sausage (cooked, casing removed, crumbled), 1 clove garlic, minced and sauteed, 1/4 cup finely chopped sauteed onions.
Roll out savory dough for two 9-inch pies (or use frozen, prepared dough, thawed) on a lightly floured surface. Cut into circles wide enough to tuck into individual 2-inch tartlet pans or small muffin tin cups. Tuck crust into pans or muffin tin. Fill with chard mixture. (You may have some mixture leftover.) Top each with a small slice of red bell pepper. Bake at 350 degrees until filling is set and crusts are golden brown, 30 minutes.
Makes: About 24 tartlets