Best Savoury Swiss Chard Tart Recipes

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.

SAVOURY SWISS CHARD TART image

Yield 6 slices

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
3 eggs
1 cup crème fraîche or heavy cream and sour cream combined
1 pinch Salt and pepper
4 ounces gruyère cheese, grated
handful raisins
handful toasted pine nuts
1 deep tart shell, pre-baked in a 9-inch/22-cm spring-form pan

Steps:

1. Heat the oven to 375°F/190°C. Heat the oil in a sauté pan and fry the shallots until soft and translucent. Add the garlic one minute. Remove to a plate. In the same pan, fry the bacon, and remove 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. (You may want to cover the pan for a few minutes to speed up the process.) Add the chard leaves to the pan, cover, and wilt, about 3 minutes. 2. Beat the eggs together with the crème fraîche. 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 from the oven and cool. Serve at room temperature.