French Chard Tart (Gluten-Free, Grain-Free, Vegetarian, Paleo Option)

A savory Swiss chard tart inspired by the classic French tourte de blettes studded with toasted pine nuts and currants.

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(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.

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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.

swiss chard tart, french chard tart, tourte de blettes, chard quiche

Delicate and light while still substantial, it’s satisfying on its own or served alongside some lightly dressed salad greens.

Serves serves 6 to 8

French Swiss Chard Tart (Gluten-Free, Grain-Free, Vegetarian, Paleo Option)

A savory Swiss chard tart inspired by the classic French tourte de blettes studded with toasted pine nuts and currants.

25 minPrep Time

30 minCook Time

Save Recipe

Ingredients

    For the tart dough:
  • ¼ cup/30 g pine nuts
  • ¼ cup/30g tapioca flour
  • 1 3/4 cups/196g almond flour
  • 1/2 tsp sea salt
  • 2 Tablespoons/30g coconut oil or ghee or butter
  • 1 egg white (save the yolk for the filling)
  • For the tart filling:
  • 1 Tablespoon extra virgin olive oil
  • 2 small garlic cloves, finely chopped
  • ¼ teaspoon red pepper flakes
  • 1 large bunch of swiss chard, roughly chopped (leaves only) with water still clinging to the leaves
  • 3 eggs plus 1 egg yolk
  • 1/2 cup/120ml whole milk yogurt (preferably sheep’s milk) or (coconut milk kefir or coconut milk for paleo)
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 Tablespoon currants or raisins (optional)
  • 2 Tablespoons/60g pine nuts , toasted
  • 1 to 2 oz sheep’s milk feta cheese (omit for paleo)

Instructions

    Make the tart dough:
  1. Preheat oven to 350 degrees F.
  2. Process the pine nuts and tapioca flour in a food processor until you have a fine flour. Add the almond flour , salt and ghee or coconut oil and pulse to combine. With the motor running add the egg white through the shoot and process until a crumbly dough starts to form.
  3. Gather the dough with your hands and place it in the center of a lightly greased 9-inch tart pan pressing it out evenly to the edges and up the rim of the tart pan using your fingers and the palm of your hand. Prick the dough all over with the tins of a fork and refrigerate to firm for at least 20 to 30 minutes or place in the freezer for 10 minutes before baking.
  4. Bake for 15 to 18 minutes until lightly golden and set.
  5. Remove from oven and cool on wire rack while making the filling.
  6. Make the tart filling:
  7. Heat the oven to 350 degrees F.
  8. Heat the olive oil, garlic and red pepper flakes over medium heat in a medium sized skillet or sauté pan for 1 minute until fragrant but not brown.
  9. Add the chard and coat with the oil and spices. Cover partially and cook until tender (about 5 to 7 minutes), stirring as necessary and adding a Tablespoon of water if the leaves look too dry. Set aside to cool while you make the custard.
  10. Beat the eggs in a large bowl with the coconut milk or yogurt and salt and pepper. Stir in the chard mixture and currants.
  11. Pour the filling into the tart and scatter the pine nuts (and feta if using) over the surface. Bake until golden and firm, (about 30 to 35 minutes) covering the edge of the crust with foil as necessary if browning too quickly.
  12. Let cool completely on a wire rack and serve at room temperature.

Notes

Gluten-Free, Grain-Free, Vegetarian, Paleo (use coconut milk and omit feta)

http://gourmandeinthekitchen.com/2014/swiss-chard-tart-recipe/

(Disclosure: This post contains affiliate links. Find out what that means for you here.)

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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  1. says

    OH MY!!! This is incredible Sylvie, what a beautiful tart and those photos… I am drooling. I cannot even believe that crust is grain-free. I make sweet grain-free tarts all the time, why have I never thought of making one savory! DUH. You are brilliant. 😉

  2. says

    Gorgeous veggie tart, Sylvie! I love that you used pine nuts in the crust as well as a topping to tie everything together flavor-wise and provide extra crunch. I have been missing quiche after going dairy free but have been cooking with coconut milk. Cannot wait to try your recipe. Thanks for sharing!

  3. says

    Um, yes please. Again and again! This looks so good, my friend! Aren’t pine nuts just the perfect finishing touch to so many recipes?

  4. LP says

    I have been following your blog for about a year now and every recipe I have tried has been AMAZING!! I have also showed several other people your blog, and they love your recipes just as much as I do- we have all concurred that you must be a food wizard. My most recent endevour was the French chard tart, holy cow, it disappeared within a few hours. Thanks for your yummy recipes which serve as inspiration, and also always please the yummy bone :)

    • says

      Thanks so much, that’s so nice of you to take the time to come and comment and I appreciate it. I’m very glad to hear that you are enjoying the recipes!

  5. says

    This looks simply lovely, fresh and tempting. I’ve been craving frittatas and quiche with greens – must be the spring tonic cure!

  6. Ululani says

    Wow. Made two of these last night and they were the bomb! My farmer sells mixed loose-leaf chard and I didn’t know how much was in a large bunch; turns out a pound was good for two tarts. Since my tart pans are 10″ I added an egg to each and used 6oz of yogurt each (1/2 c plus a little) and they cooked perfectly! The crust was tender and held together well when sliced, and the flavors were outstanding! I threw some Italian sausage into one for my carnivorous husband. He loved both pies (he was surprised the crust was grain-free) and my 10-year old even gave it a nod. Thanks for this superb recipe!! I’ll use the crust and custard base to have fun experimenting with other flavors.

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