A savory Swiss chard tart inspired by the classic French tourte de blettes studded with toasted pine nuts and currants.
(Be sure to scroll down for a collection of gluten-free and grain-free pies and tarts from around the web in honor of Pie Day.)
Hearty greens have a way of filling up my vegetable bin; I can’t seem to resist the tempting leafy bunches when I see them at the market. Some make their way into smoothies and soups, others are simply wilted and tossed with fruity olive oil and a touch of garlic alongside a creamy mash but one of my favorite ways to eat them is nestled in a delicate custard and crumbly crust like this Swiss chard tart.
A classic tart with its origins in the south of France; the tourte de blettes does double duty as dinner and dessert coming in both a sweet and savory version. While I’ve had both, I have to admit it’s the savory version that I’m most partial to.
As fitting for breakfast or lunch as it is for dinner, this savory Swiss chard tart is a wonderful way to use up those extra bunches of greens you may have lying in your vegetable bin. A rich creamy custard filled with silky ribbons of wilted chard is baked in a delicate pastry crust much like a quiche.
It begins with a hefty amount of greens quickly cooked until soft on the stovetop and bathed in a eggy custard studded with currants. The whole thing is poured into a tart shell topped with toasted pine nuts and a little feta for a salty bite then baked until lightly golden and set. The crust here has a tender shortbread-like quality and the rich nutty flavors of even more toasted pine nuts.
Delicate and light while still substantial, it’s satisfying on its own or served alongside some lightly dressed salad greens.
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For even more pie and tart inspiration for Pie Day this March or any occasion check out my collection on Foodie.com below. Click on the arrows to scroll through the slideshow and see all the recipes. Click through to see more and get the links to the recipes. (This collection is sponsored by Foodie.com.)
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