Swiss Chard Rustic Tart Recipes

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SWISS CHARD RUSTIC TART

Enjoy this cheesy tart that's made using Swiss chard and Pillsbury™ pie crust - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 10



Swiss Chard Rustic Tart image

Steps:

  • Heat oven to 400°F. Spray large cookie sheet with cooking spray. Remove pie crust from pouch; on lightly floured surface, roll crust into 13-inch round. Carefully transfer to cookie sheet.
  • In 12-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Add garlic and thyme; cook 1 minute or until fragrant. Add Swiss chard; cook 3 minutes or until just wilted. Stir in vinegar; cook 1 minute longer. Remove from heat.
  • Spread goat cheese on dough round to within 11/2 inches of edge. Top with chard mixture, Parmesan cheese and walnuts. Fold edges of dough over filling, making pleats so pastry lays flat. Bake 40 to 45 minutes or until golden brown. Cool 5 minutes. Cut into wedges.

Nutrition Facts : Calories 432, Carbohydrate 28 g, Fat 3, Fiber 2 g, Protein 12 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 572 mg

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons butter
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme
3 1/2 cups chopped rainbow Swiss chard
2 teaspoons balsamic vinegar
4 oz chèvre (goat) cheese, crumbled (1 cup)
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped walnuts

SWISS CHARD AND HERB TART

Provided by Food Network Kitchen

Time 3h30m

Yield 6 servings

Number Of Ingredients 18



Swiss Chard and Herb Tart image

Steps:

  • 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.

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

PROVENçAL ZUCCHINI AND SWISS CHARD TART

This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield One 10-inch tart, serving eight to ten

Number Of Ingredients 12



Provençal Zucchini and Swiss Chard Tart image

Steps:

  • Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
  • Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.
  • Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
  • Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams

1 recipe whole wheat yeasted olive oil pie pastry
1 pound Swiss chard
Salt to taste
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 pounds zucchini, cut in small dice (1/4 to 1/3 inch)
2 to 3 large garlic cloves (to taste), minced
1 teaspoon fresh thyme leaves, chopped
1 to 2 teaspoons chopped fresh rosemary (to taste)
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
3 large eggs, beaten
Freshly ground pepper

SWISS CHARD AND HERB TART

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



Swiss Chard and Herb Tart image

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.

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

SWISS CHARD, RAISIN, AND PINE NUT TART

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

Number Of Ingredients 12



Swiss Chard, Raisin, and Pine Nut Tart image

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.

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

SAVOURY SWISS CHARD TART

Provided by Food Network

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12



Savoury Swiss Chard Tart image

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.

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

SWISS CHARD AND HERB TART

Make and share this Swiss Chard and Herb Tart recipe from Food.com.

Provided by dicentra

Categories     Chard

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 12



Swiss Chard and Herb Tart image

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; saute 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 and fold in edges.
  • 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.

Nutrition Facts : Calories 1021.1, Fat 72, SaturatedFat 24.4, Cholesterol 171, Sodium 1154.1, Carbohydrate 64, Fiber 3.8, Sugar 2.8, Protein 31

1 lb 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 1/3 ounce) package frozen puff pastry, thawed (2 sheets)

SWISS CHARD TART

Provided by Barbara Kafka

Categories     dinner, casseroles, one pot, main course

Time 2h15m

Yield 1 10-inch tart

Number Of Ingredients 14



Swiss Chard Tart image

Steps:

  • To make dough, sprinkle yeast over 1/4 cup warm water and let sit for 5 minutes. There should be some bubbling action after a few minutes. If nothing happens, the yeast is old and should be discarded. Combine remaining ingredients for pastry in a small bowl. When ready, add the yeast-water mixture. Combine the two mixtures. Turn out on a flat surface, and knead, just until combined. If dough is too wet and sticky, add a little more flour. Form dough into a ball, return to bowl, cover with a kitchen towel and put in a warm place for 1 hour or until doubled in volume.
  • Meanwhile, make filling. In a food processor, pulse all the ingredients for filling until well combined, scraping down the sides of the bowl once or twice. Mixture should not be a puree, but should have texture. Reserve.
  • About 20 minutes before cooking the tart, place rack in the center of oven. Heat oven to 375 degrees.
  • Lightly oil a 10-inch pastry ring. Place it on a baking sheet. Lightly oil the section of sheet enclosed by ring. Set aside.
  • Divide dough in half. Roll out bottom crust to a 12-inch circle, using extra flour as needed. Twirl dough onto the rolling pin, and set into the oiled ring. Tuck dough snugly into the ring. Leave the dough edges up along sides of ring. Lightly prick dough with a fork, so that it will not rise too much while cooking. Spread the filling evenly over the dough.
  • Roll second half of dough into a 10-inch circle. Place circle on top of filling and smooth with fingers. Fold edges of first crust over second to seal in filling. Trim flap to about 1/4-inch width, and remove any extra dough. Pat down gently with a fork to make a firmer seal.
  • For the glaze, beat egg with milk or cream (or water). Brush glaze over crust. Using the sharp tip of a knife, make 3 slashes in the crust to act as air vents. Cook for 40 minutes. Remove from oven, and gently slide tart off onto a flat plate. Serve warm or at room temperature.

1 1/4-ounce package active dry yeast
1/2 teaspoon kosher salt
1 large egg
1 teaspoon canola oil, plus extra to oil 10-inch pastry ring
1 1/4 cups flour, plus extra for rolling out dough
1/2 pound Swiss or ruby chard leaves (reserve stems), washed, dried and roughly chopped (about 8 cups)
1/4 cup rice, cooked 8 minutes until barely firm
2 large eggs
1 3 1/2-ounce button fresh, soft goat cheese
1/4 pound prosciutto
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 large egg
1 teaspoon milk or cream

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From foodandnutrition.org


RECIPES FOR RUSTIC SWISS CHARD AND MOZZARELLA TART WITH GROCERY …
Search popular online recipes for rustic swiss chard and mozzarella tart and easily save recipes, create organized grocery lists for the recipes and view nutritional information. Then save recipes for rustic swiss chard and mozzarella tart and use them in a …
From saymmm.com


SWISS CHARD AND PANCETTA TARTS | METRO
Preheat the oven to 180°C (350°F). Place the tart shells on a baking sheet. To prevent the dough from rising during cooking, place a paper cup with 30 mL (2 Tbsp.) of uncooked rice in each tart shell. Place in the oven and bake following the instructions on the Selection tart shell box. Remove the cups and the rice and set the tart shells aside.
From metro.ca


SWISS CHARD & CHEESE TART - PRODUCE DEPOT
Stir in Swiss chard, parsley, salt and pepper. Set aside. In separate bowl, beat together eggs, ricotta cheese and cream until smooth; stir in Swiss chard mixture and half of the feta cheese. Pour into pie shell; sprinkle with remaining feta. Bake tart in centre of oven at 375 F until filling is set and golden, about 35 minutes. Let cool on ...
From producedepot.ca


RUSTIC CHARD TART | RIPE
Preheat oven to 425 degrees F. In a medium frying pan, heat the olive oil and cook the onion until softened, about 10 minutes. Add the chard and cook until wilted.
From ripefoodandwine.com


SWISS CHARD TART | CANADIAN LIVING
Stir in Swiss chard, mint, salt and pepper. Set aside. In separate bowl, beat together eggs, mascarpone and cream until smooth; stir in Swiss chard mixture and half of the feta. Pour into pie shell; sprinkle with remaining feta. Bake tart in centre of 375°F (190°C) oven until filling is set and golden, about 35 minutes. Let cool on rack for ...
From canadianliving.com


RUSTIC SWISS CHARD TART WITH SUMAC AND RICOTTA SALATA
Aug 27, 2020 - A rustic and easy Swiss chard tart with sauteed greens that is layered on top of buttery puff pastry and topped with Ricotta and Parmesan. Aug 27, 2020 - A rustic and easy Swiss chard tart with sauteed greens that is layered on top of buttery puff pastry and topped with Ricotta and Parmesan. Pinterest. Today. Explore. When autocomplete results are available …
From pinterest.ca


SWEET SWISS CHARD TART WITH A COOKIE CRUST - LETTY'S KITCHEN
Stir the flour and the sugar together in a medium bowl. Dice the butter into 1/2-inch pieces. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles a coarse meal. In a separate bowl, beat the egg yolk and the cream. Sprinkle over the …
From lettyskitchen.com


RECIPE BLOG - LIZ BARBOUR'S CREATIVE FEAST
Tart Filling fills a 10-inch tart, pie or oven proof pan. Serves 8 1 pound Swiss chard 1 small onion, diced 6 eggs 1/3 cup heavy cream 1/2 cup golden raisins or dried cranberries ½ cup pine nuts, toasted ¾ cup grated parmesan ½ teaspoon salt ½ teaspoon ground pepper
From thecreativefeast.com


COMTé CHEESE AND CHARD TART RECIPE - RAYMOND BLANC OBE
Scatter the chard pieces evenly over the base of the tart case. Slide the tart directly onto the hot baking stone or tray in the oven and gently pour in the creamy egg mixture. Sprinkle the grated cheese over the top. Bake for 30 minutes until lightly souffléd and golden brown. Leave to rest and cool slightly for 10 minutes before serving.
From raymondblanc.com


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