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.
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.
What's in a Swiss chart tart?
- 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 almond flour based crust has a tender shortbread-like quality and the rich nutty flavors of even more toasted pine nuts.
- The whole thing is then poured into the tart shell and topped with toasted pine nuts and a little feta for a salty bite and baked until lightly golden and set.
Delicate and light while still substantial, it’s satisfying on its own or served alongside some lightly dressed salad greens.
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.
Phoebe Lapine says
What a beautiful dish! Sounds delicious and perfect for Spring. Love that the crust is gluten and grain free!
Valerie says
Wow! This recipe looks and sounds delicious. I love the colors!
Meredith says
Simply gorgeous!
Kitchen Belleicious says
i think the pine nuts still the show on the top. It looks delicious and I can't believe that is chard and not spinach. Such a great idea
Monet 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?
sippitysup says
Pies and tarts are such fun to make. You pies and tarts are such fun to look at too! GREG
najwa kronfel says
Gorgeous tart Sylvie! I love the pine nuts addition!
Jeanette says
That crust sounds so good and I love the filling too!
Kate@Diethood says
Gawdgeous!! Please pass me a fork…a BIG fork!!!
El says
Your dlshes always look so yummy. This is no exception. Beautiful!