Transport your taste buds to the south of France with this savory Swiss chard tart known as a tourte de blettes. Similar to a quiche, it’s a French classic that’s perfect for any meal!
Hearty greens tend to take over my vegetable bin. I can't resist the vibrant bunches at the market, and before I know it, I've got a collection of leafy greens that need to be used. Some make their way into smoothies and soups, others get wilted with fruity olive oil and garlic, but one of my absolute favorite ways to enjoy them is baked in a custard, tucked into a crumbly, delicate crust like this Swiss chard tart.
What is a Swiss Chard Tart (Tourte de Blettes)?
A tourte de blettes is a classic tart originating from the south of France. It’s traditionally made in both sweet and savory versions, and while both are delicious, I’m personally more drawn to the savory version. This dish does double duty, making it perfect for everything from breakfast and brunch to lunch or dinner.
This savory version features a rich, creamy egg custard filled with Swiss chard much like a quiche. There’s also currants and pine nuts creating a perfect balance of savory, nutty, and slightly sweet notes. All of this comes together in a tender almond flour crust, which has a shortbread-like quality. Here’s what you’ll need:
Ingredient Notes:
For the Tart Dough:
- Pine Nuts – A nutty, slightly sweet addition that helps form the dough and adds flavor and richness.
- Tapioca Flour – A gluten-free flour that gives the dough structure and helps bind the ingredients.
- Almond Flour – Make sure to use blanched almond flour not almond meal for the best results.
- Coconut Oil or Butter – Helps bind the dough together.
- Egg Whites – Used to bind the dough together and help give it structure. (Save the yolk for the filling!)
For the Tart Filling:
- Extra Virgin Olive Oil – Use your favorite olive oil for sautéing.
- Garlic– Adds depth and flavor to the filling.
- Red Pepper Flakes – A pinch gives the tart a subtle, flavorful kick.
- Swiss Chard – The star of the dish, offering a mild, flavor and vibrant green color similar to spinach or kale.
- Eggs – The base of the custard filling, providing richness and helping the filling set as it bakes. Remember to add the leftover egg white from making the tart crust!
- Yogurt – Adds creaminess and tang to the custard. Using sheep’s milk yogurt pairs well with the feta, while coconut yogurt keeps it dairy-free.
- Currants or Raisins (optional) – For a touch of sweetness that balances the savory elements of the dish.
- Toasted Pine Nuts – Adds a crunchy texture and nutty flavor as a topping for the tart.
- Sheep’s Milk Feta Cheese (omit for dairy-free) – Crumbled feta adds a salty, creamy bite that contrasts nicely with the chard.
How to Make the Swiss Chard Tart:
- Make the Tart Shell:
- Prepare the Dough: In a food processor, combine the pine nuts and tapioca flour until it forms a fine flour. Add the almond flour, salt, and coconut oil (or butter), and pulse until combined. With the motor running, add the egg white and process until a crumbly dough forms.
- Shape the Dough: Press the dough into the bottom of a lightly greased 9-inch tart pan, working it evenly up the sides. Prick the dough with a fork and refrigerate for to firm up.
- Bake the Tart Shell: Preheat your oven to 350°F (175°C). Bake the tart shell until lightly golden and firm. Set aside to cool on a wire rack while you make the filling.
- Prepare the Filling:
- Cook the Swiss Chard: Heat the olive oil in a medium skillet over medium heat. Add the garlic and red pepper flakes, cooking until fragrant. Add the chopped Swiss chard, cover, and cook until tender, about 5-7 minutes. Set aside.
- Make the Custard: In a large bowl, beat the eggs, egg yolk, yogurt, salt, and pepper together. Stir in the cooked chard and currants (if using).
- Assemble and Bake:
- Pour the chard and custard mixture into the cooled tart shell. Top with toasted pine nuts and crumbled feta (if using). Bake for 30-35 minutes or until the tart is golden and the custard has set.
- Cool and Serve: Allow the tart to cool completely on a wire rack. Serve at room temperature, either on its own or with a side of lightly dressed salad greens for a perfect, satisfying meal.
Perfect for any meal, this Swiss chard tart is a classic French dish that’s as elegant as it is delicious.
More French Recipes:
Swiss Chard Tart (Gluten-Free)
Inspired by the classic tart from the south of France called "tourte de blettes" this Swiss chard tart features a rich creamy custard filled with silky ribbons of chard baked in a delicate almond flour pastry crust much like a quiche.
Ingredients
For the tart dough:
- ¼ cup/30 g pine nuts
- ¼ cup/30g tapioca flour
- 1 ¾ cups/196g almond flour
- ½ 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/15ml 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
- ½ cup/120ml whole milk yogurt (preferably sheep’s milk) or (plain coconut yogurt 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:
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Bake for 15 to 18 minutes until lightly golden and set.
- Remove from oven and cool on wire rack while making the filling.
Make the tart filling:
- Heat the oven to 350 degrees F.
- 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.
- 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.
- Beat the eggs in a large bowl with the yogurt and salt and pepper. Stir in the chard mixture and currants.
- 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.
- Let cool completely on a wire rack and serve at room temperature.
Notes
For Paleo use coconut yogurt and omit feta.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 102mgSodium: 459mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 12g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Alene says
This was delicious! I love chard but my husband dislikes it, a lot! The crust was yummy with a little almond-y taste. And the quiche was simple but very tasty. I could have eaten the whole thing. Thank you for a great recipe. I may make it again and cut it in little squares for an appetizer. My husband tasted it and thought it would be better with some grated gruyere inside, but I didn't agree. Part of its goodness is the slightly sour taste of the yogurt which would be drowned out by the cheese. Thank you again.
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.
Sylvie says
Excellent! I'm glad to hear the whole family enjoyed it.
Karen says
This looks simply lovely, fresh and tempting. I've been craving frittatas and quiche with greens - must be the spring tonic cure!
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 🙂
Sylvie 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!