Savoury Swiss Chard Tart Recipes

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SAVOURY SWISS CHARD TART



Savoury Swiss Chard Tart image

Provided by Food Network

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon oil
2 shallots, minced
1 clove garlic, minced
4 ounces bacon, cut into lardons
1 1/2 pounds Swiss chard, ribs removed
3 eggs
1 cup creme fraiche or heavy cream and sour cream combined
Kosher salt and freshly ground black pepper
4 ounces Gruyere cheese, grated
Handful raisins
Handful roasted pine nuts
1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
  • Beat the eggs together with the creme fraiche, and season with salt, and pepper.
  • In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

SWISS CHARD, RAISIN, AND PINE NUT TART



Swiss Chard, Raisin, and Pine Nut Tart image

Categories     Milk/Cream     Side     Bake     Vegetarian     Raisin     Pine Nut     Chard     Gourmet

Number Of Ingredients 12

1/2 cup golden raisins
1 cup water
2 pounds green Swiss chard, stems and center ribs discarded
1 large egg
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
1/2 teaspoon finely grated fresh orange zest
1/3 cup pine nuts (1 1/2 ounces), toasted
Pastry dough for a double-crust epi:recipelinkpie
2 teaspoons confectioners sugar
Special Equipment
an 11- by 8- by 1-inch rectangular tart pan with a removable bottom

Steps:

  • Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
  • Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
  • Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
  • Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
  • Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

LEEK AND SWISS CHARD TART



Leek and Swiss Chard Tart image

Categories     Dairy     Egg     Vegetable     Breakfast     Brunch     Bake     Vegetarian     Dinner     Lunch     Leek     Fall     Chard     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

Steps:

  • Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
  • Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool.
  • Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
  • Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

SWISS CHARD TART WITH GOAT CHEESE, CURRANTS, AND PINE NUTS



Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts image

Look in any Sicilian cookbook and you'll find a recipe for the popular side dish, or contorno, of cooked greens with currants and pine nuts. I make Swiss chard the main attraction of this dish, layering it onto a savory tart with rich and tangy goat cheese, then topping it with sweet currants and toasted pine nuts. Use a crumbly, slightly aged goat cheese, such as Bûcheron, Rodin Affiné, or the domestically produced Laura chanel aged chèvre. Feel free to substitute any other tender greens, such as the tops of beets or turnips, or a bunch of young mustard greens for the Swiss chard.

Number Of Ingredients 20

1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent)
2 extra-large egg yolks
1 large bunch Swiss chard, cleaned, center ribs removed
3 tablespoons extra-virgin olive oil
1/4 cup sliced shallots
1 teaspoon thyme leaves
1/2 cup whole milk ricotta, drained if wet
1/4 cup crème fraîche
6 ounces semi-aged goat cheese
Currant-pine nut relish (recipe follows)
Kosher salt and freshly ground black pepper
1/2 cup pine nuts
1/3 cup extra-virgin olive oil
1/2 sprig rosemary
1 chile de árbol
3/4 cup finely diced red onion
1/3 cup dried currants
1/4 cup balsamic vinegar
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Defrost the puff pastry slightly and unroll it on a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Chill the puff pastry in the freezer until ready to use.
  • Tear the chard into large pieces.
  • Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoons olive oil, the shallots, and the thyme. Sauté a few minutes, and add half the Swiss chard. Cook a minute or two, tossing the greens in the oil to help them wilt. Add the second half of the greens, and season with a heaping 1/4 teaspoon salt and a pinch of black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.
  • Spread the greens on a baking sheet or platter to cool. (You may want to put them in the refrigerator, so they cool more quickly.) When they've cooled, squeeze the excess water out with your hands.
  • Place the ricotta, remaining egg yolk, and remaining 1 tablespoon olive oil in the bowl of a food processor. Purée until smooth, and remove to a mixing bowl. Gently fold in the crème fraîche, and season with a healthy pinch of salt and freshly ground black pepper.
  • Spread the ricotta mixture on the puff pastry inside the scored border. Crumble half the goat cheese over the ricotta, arrange the greens on top, and sprinkle the remaining goat cheese over the tart. If you aren't ready to bake, cover the tart with plastic and chill.
  • Bake the tart for 20 to 25 minutes, rotating the baking sheet halfway through, until the cheese is bubbling and the crust is golden brown. Check underneath the tart to make sure the crust is really cooked through (if you under-bake the tart, it will be soggy).
  • Cool a few minutes, and then transfer the tart to a cutting board. Spoon some of the currant-pine nut relish over the tart and serve it on the cutting board at the table. Pass the remaining currant-pine nut relish in a small bowl for anyone who would like a little more.
  • Preheat the oven to 375°F.
  • Toast the pine nuts for about 8 minutes, stirring once or twice, until they're golden brown and smell nutty.
  • Heat a small sauté pan over high heat for 2 minutes. Turn down the heat to medium, and add the olive oil, rosemary, and chile. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon salt. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary sprig and chile.
  • While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, and then drain well.
  • Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.
  • Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.
  • Assemble the tart in the morning, cover, and refrigerate. Bake just before you're ready to serve. You can make the currant-pine nut relish in the morning.

SWISS CHARD AND HERB TART



Swiss Chard and Herb Tart image

Categories     Cheese     Leafy Green     Herb     Bake     Vegetarian     Lunch     Parmesan     Ricotta     Fall     Healthy     Chard     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 appetizer or 4 first course servings

Number Of Ingredients 12

1 pound Swiss chard, stems and ribs removed
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 15-ounce container whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon minced fresh thyme
1/4 teaspoon minced fresh oregano
1/8 teaspoon grated nutmeg
1 17.3-ounce package frozen puff pastry (2 sheets), thawed

Steps:

  • Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
  • Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
  • Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
  • Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
  • Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

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