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Suggest a better description1. Preheat the oven to 400°F.
2. Prepare the pastry: Combine the flour and 1/4 teaspoon salt in a medium-size bowl. Stir in 1/4 cup water and then the oil, mixing until thoroughly blended. Knead briefly. The dough will be very moist, much like a cookie dough. Press the dough into a 10 1/2-inch loose-bottomed metal tart tin.
3. Prepare the filling: Wash and dry the green leafy portion of the chard, discarding the center white stem. Break up the leaves and coarsely chop them, in several batches, in a food processor.
4. Place the chard in a large, shallow skillet and season with salt and pepper to taste. Over low heat, wilt the chard and cook until most of the liquid has evaporated.
5. Combine the eggs and the cheese in a medium-size bowl; mix until thoroughly blended. Stir in the chard and mix well. Pour the vegetable mixture into the prepared pastry shell.
6. Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes. Serve at room temperature.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 140 | ||
Calories from Fat: 98 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 14 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 158.6mg | 49 % | |
Sodium 481.2mg | 17 % | |
Potassium 394.7mg | 10 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 3g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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