Savoury Swiss Chard Tart Recipes

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SAVORY SWISS CHARD



Savory Swiss Chard image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 large bunch red or green or rainbow chard, stemmed and coarsely chopped
Freshly grated nutmeg, about 1/4 teaspoon
1/2 teaspoon smoked sweet paprika or ground cumin
Salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
1/2 cup chicken stock

Steps:

  • In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve.

SWISS CHARD RUSTIC TART



Swiss Chard Rustic Tart image

Enjoy this cheesy tart that's made using Swiss chard and Pillsbury™ pie crust - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 tablespoons butter
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme
3 1/2 cups chopped rainbow Swiss chard
2 teaspoons balsamic vinegar
4 oz chèvre (goat) cheese, crumbled (1 cup)
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped walnuts

Steps:

  • Heat oven to 400°F. Spray large cookie sheet with cooking spray. Remove pie crust from pouch; on lightly floured surface, roll crust into 13-inch round. Carefully transfer to cookie sheet.
  • In 12-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Add garlic and thyme; cook 1 minute or until fragrant. Add Swiss chard; cook 3 minutes or until just wilted. Stir in vinegar; cook 1 minute longer. Remove from heat.
  • Spread goat cheese on dough round to within 11/2 inches of edge. Top with chard mixture, Parmesan cheese and walnuts. Fold edges of dough over filling, making pleats so pastry lays flat. Bake 40 to 45 minutes or until golden brown. Cool 5 minutes. Cut into wedges.

Nutrition Facts : Calories 432, Carbohydrate 28 g, Fat 3, Fiber 2 g, Protein 12 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 572 mg

SAVOURY SWISS CHARD TART



SAVOURY SWISS CHARD TART image

Categories     Vegetable     Bake

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.

SAVOURY SWISS CHARD TART



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.

RACHAEL RAY'S SAVORY SWISS CHARD



Rachael Ray's Savory Swiss Chard image

Make and share this Rachael Ray's Savory Swiss Chard recipe from Food.com.

Provided by Spongebob Chefpants

Categories     Chard

Time 20m

Yield 4 servings chard, 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil (EVOO baby!!)
1 bunch swiss chard (any one, green, red or rainbow(stemmed and coarsely chopped)
1/4 teaspoon grated nutmeg
1/2 teaspoon smoked paprika or 1/2 teaspoon ground cumin
salt, to your tastes
pepper, to your tastes
1 teaspoon Worcestershire sauce
1/2 cup chicken stock

Steps:

  • In a large skillet, heat the EVOO over medium high heat. When the oil is hot, add the greens to the pan and wilt.
  • Season the greens with nutmeg and smoked sweet paprika or the cumin.
  • Salt and pepper and add the worcestershire sauce.
  • Add the chicken stock and simmer for a few minutes then serve!

Nutrition Facts : Calories 91.3, Fat 7.4, SaturatedFat 1.1, Cholesterol 0.9, Sodium 261.5, Carbohydrate 5.2, Fiber 1.7, Sugar 1.7, Protein 2.5

SWISS CHARD TART



Swiss Chard Tart image

Provided by Barbara Kafka

Categories     dinner, casseroles, one pot, main course

Time 2h15m

Yield 1 10-inch tart

Number Of Ingredients 14

1 1/4-ounce package active dry yeast
1/2 teaspoon kosher salt
1 large egg
1 teaspoon canola oil, plus extra to oil 10-inch pastry ring
1 1/4 cups flour, plus extra for rolling out dough
1/2 pound Swiss or ruby chard leaves (reserve stems), washed, dried and roughly chopped (about 8 cups)
1/4 cup rice, cooked 8 minutes until barely firm
2 large eggs
1 3 1/2-ounce button fresh, soft goat cheese
1/4 pound prosciutto
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 large egg
1 teaspoon milk or cream

Steps:

  • To make dough, sprinkle yeast over 1/4 cup warm water and let sit for 5 minutes. There should be some bubbling action after a few minutes. If nothing happens, the yeast is old and should be discarded. Combine remaining ingredients for pastry in a small bowl. When ready, add the yeast-water mixture. Combine the two mixtures. Turn out on a flat surface, and knead, just until combined. If dough is too wet and sticky, add a little more flour. Form dough into a ball, return to bowl, cover with a kitchen towel and put in a warm place for 1 hour or until doubled in volume.
  • Meanwhile, make filling. In a food processor, pulse all the ingredients for filling until well combined, scraping down the sides of the bowl once or twice. Mixture should not be a puree, but should have texture. Reserve.
  • About 20 minutes before cooking the tart, place rack in the center of oven. Heat oven to 375 degrees.
  • Lightly oil a 10-inch pastry ring. Place it on a baking sheet. Lightly oil the section of sheet enclosed by ring. Set aside.
  • Divide dough in half. Roll out bottom crust to a 12-inch circle, using extra flour as needed. Twirl dough onto the rolling pin, and set into the oiled ring. Tuck dough snugly into the ring. Leave the dough edges up along sides of ring. Lightly prick dough with a fork, so that it will not rise too much while cooking. Spread the filling evenly over the dough.
  • Roll second half of dough into a 10-inch circle. Place circle on top of filling and smooth with fingers. Fold edges of first crust over second to seal in filling. Trim flap to about 1/4-inch width, and remove any extra dough. Pat down gently with a fork to make a firmer seal.
  • For the glaze, beat egg with milk or cream (or water). Brush glaze over crust. Using the sharp tip of a knife, make 3 slashes in the crust to act as air vents. Cook for 40 minutes. Remove from oven, and gently slide tart off onto a flat plate. Serve warm or at room temperature.

SWISS CHARD AND HERB TART



Swiss Chard and Herb Tart image

Categories     Cheese     Leafy Green     Herb     Bake     Vegetarian     Lunch     Parmesan     Ricotta     Fall     Healthy     Chard     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 appetizer or 4 first course servings

Number Of Ingredients 12

1 pound Swiss chard, stems and ribs removed
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 15-ounce container whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon minced fresh thyme
1/4 teaspoon minced fresh oregano
1/8 teaspoon grated nutmeg
1 17.3-ounce package frozen puff pastry (2 sheets), thawed

Steps:

  • Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
  • Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
  • Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
  • Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
  • Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

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