Swiss Chard Tart. I use Swiss chard every way I can, and that includes stirring it into this breezy linguine. In this easy fridge method, sweet meets tart and it all balances out overnight. The Swiss Chard Tart recipe out of our category leafy green vegetable!
That tart looks lovely and swiss chard is my favorite leafy green. I have several go-to recipes for it. I also have an eggless quiche recipe that might work nicely with the leeks and swiss chard although I. You can cook Swiss Chard Tart using 12 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Swiss Chard Tart
- Prepare 1 of here is a link for a great tart dough recipe…. http://www.williams-sonoma.com/m/recipe/basic-tart-dough.html.
- You need 1 bunch of Swiss chard.
- Prepare 1 medium of onion finely chopped.
- You need 1 of lemon.
- It’s 1 of egg beaten.
- You need 1/2 cup of half n half.
- Prepare 1 cup of white cheddar cheese shredded.
- Prepare 1/4 cup of chopped parsley.
- Prepare 1 of garlic clove minced.
- Prepare 1 of salt to taste.
- You need 1/2 tsp of pepper.
- Prepare 1 tbsp of olive oil.
Easiest way to make Swiss chard! Cook in olive oil with garlic and crushed red pepper. In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as. This tart is an easy and adaptable recipe, but you have to learn a few basics.
Swiss Chard Tart step by step
- Prepare tart dough recipe, it Doesnt have to be the link I provided. Just make sure your dough goes into a spring form pan. It will be so much easier to cut and serve. A tart pan is fine as well. If you can find frozen tart shells, by all means give it a go..
- Prepare your swiss chard…Wash and chop the leaves. Chop the stems into finer pieces and put in separate bowls. Set aside..
- In a large sautee pan, add onions and swiss chard stems to oil and cook for about 10 min until softened. Add garlic and cook for just 30 seconds..
- Add swiss chard leaves, salt to taste, pepper and the juice of half the lemon. Watch out for those seeds! Cook for about 5 min..
- Remove from heat and let cool. Drain any excess liquid from swiss chard mix through a strainer..
- To a food processor, add swiss chard mix, 1 beaten egg, parmesan, shredded cheese, and half and half. Pulse a few times to incorporate. You still want it somewhat chunky. I've omitted this step of the food processor before and it was still great, just more texture was in the tart. You could combine everything with a spoon or by hand..
- Pour mix into prepared crust and bake for 45 to 50 min at 350°F..
- When the tart comes out it should be set, top with a sprinkle of more cheddar if you'd like. Makes it look pretty. Let cool for about 15 min before removing the sides of a spring form pan and slicing into. Pie like cuts is the suggested serving. Serve with extra lemon wedges on the side to drizzle over..
Swiss chard recipes from Martha Stewart, including pasta, lasagna, quiches, tarts, soups, sauces In Season: The Swiss chard harvest typically begins in the late summer and lasts into the fall. Swiss chard and herb tart with young cheese. (SBS Food). Roughly chop the Swiss chard, discarding the rough stems. Swiss chard is easy to find in the autumn and it's great to put in a tart! Find swiss chard stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.