Swiss Chard Tart (Tourte des Blettes)

Adventures in cooking with greens

Inspired by a recipe my friend Sharon sent me, I baked Swiss chard for the first time today. Michael and I have been trying to incorporate more dark leafy stuff into our diet, so this seemed like a great recipe to try.

This appears to be a rustic French dish, and some look very quiche-like while others look more like what I made… healthy? I’m not sure. But tasty indeed. From what I can tell, it’s a very versatile dish. Whatever greens you have will suffice and it can be seasoned in many different ways. Next time I will try it with leeks. Yum!

Update: Here’s the recipe

Sharna’s Chard Tart

1 pie crust
2 Tbsp. olive oil
1 red onion (or white), finely diced
1 pound chard leaves, coarsely chopped
2 cloves garlic, chopped
2 Tbsp. chopped fresh basil (or 1 1/2 tsp. dried)
1/4 tsp. salt
1/8 tsp. ground black pepper
3 large eggs, slightly beaten
1/3 cup yogurt
1 cup grated Parmesan cheese

Preheat the oven to 425. Prepare (or buy) a single pie crust and poke holes with a fork. Heat oven to 425F and bake for 10 minutes. Remove from oven and set aside. Reduce oven to 375F.

Meanwhile… add olive oil to a large skillet and add onion, cooking until the onions are soft, 8-10 minutes. Coarsely chop chard leaves (can sub kale, beet greens, cabbage, leeks, any GREENS) and garlic and add to the skillet, cooking until tender, about 8-10 minutes. Season with chopped fresh basil, salt, ground black pepper. A pinch of ground red pepper is optional.

In a bowl combine eggs, yogurt, and grated Parmesan cheese (also good with goat, gorgonzola, blue, etc) add the chard mixture. Scrape the mixture into the prepared tart shell, spreading evenly. Reduce oven to 375 and bake until filling is golden and firm: 25-35 mins.