| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 1 hr 45 min |
| Cook: | 1 hr 45 min |
| Yield: | 6 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon sugar
- 1/2 teaspoon fine salt
- 1 stick cold unsalted butter, cut into small pieces
- Cooking spray
- 1 bunch Swiss chard
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1/4 cup chopped fresh dill
- 1 teaspoon grated lemon zest
- 1/2 cup chopped fresh parsley
- 1 cup shredded aged cheddar cheese, plus 1/4 cup shaved aged cheddar for topping
- 1/2 cup half-and-half
- 1/4 cup grated parmesan cheese
- 1 large egg, lightly beaten
- 1/8 teaspoon freshly grated nutmeg
Instructions
- Make the crust: Put the flour, sugar and fine salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together, adding up to 2 more tablespoons ice water if needed. Transfer to a sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
- Coat a 9-inch springform pan with cooking spray. Roll out the dough into a 12-inch round on a floured surface. Ease into the prepared pan and press into the bottom and up the side; trim to make a 2-inch-high crust. Prick the bottom a few times with a fork; refrigerate 30 minutes. Preheat the oven to 350 degrees F.
- Place the dough-lined pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans. Bake until the edges are just lightly golden, about 20 minutes. Remove the foil and weights; continue baking until the crust is lightly golden all over, 15 to 20 more minutes. Transfer to a rack to cool completely. (The crust can be made a day ahead; cover and store at room temperature.)
- Make the filling: Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes. Add the dill and lemon zest and cook, stirring, 30 seconds. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from the heat and stir in the parsley, 3/4 teaspoon kosher salt, and pepper to taste. Let the filling cool, then squeeze out the excess moisture.
- Transfer the filling to a food processor; pulse until coarsely chopped. Transfer to a bowl and stir in the shredded cheddar, half-and-half, parmesan, egg and nutmeg. Pour into the crust and bake until set, 45 to 50 minutes. Top immediately with shaved cheddar and let melt. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 472 |
| Total Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 106 mg |
| Sodium | 488 mg |
Reviews
Really delicious tart! Savory and satisfying while still being fresh and light. I made according to the recipe except I substituted 1 tsp dried dill for fresh. Baked this in a Breville Smart Oven for 45 min but covered the crust at the 30 min point since it was perfectly browned. Dont’ skip the nutmeg. Great as a first course, for brunch with a poached egg or for lunch with a side salad.
This recipe is delicious! All the ingredients compliment the swiss chard, and the crust is one of the best I’ve made.
I used store bought crust, but followed the rest. The filling is delicious! Love this recipe.
I made this wonderful tart using a 10 ounce bag of fresh spinach, as I didn’t have any Swiss chard in the house. I didn’t bother to take off the stems as it wasn’t necessary. I also added a thawed box of artichoke hearts as I felt it needed another dimension, and it was the right call. I also added an extra egg to help bind it better. The crust took some time but it was well worth the effort. It was crisp and delicious, and is still crisp today. It is important to squeeze out all the liquid for this to work. I hope y’all enjoy this as much as my family did. It makes a large tart, so there’s plant to enjoy.
I have a lot of Swiss chard available from my garden & I found a recipe that I really liked. I substituted evap milk for the 1/2 & 1/2 because I didn’t have any and used my own crust recipe, but I really liked the flavor. I also didn’t put the herb mixture through the food processor, because everything was chopped pretty fine already.And, as the recipe said, it can be served hot or cold.
Crust is light and crispy, filling is rich, creamy and full of flavor. Delish!