Swiss Chard Tart & Money UpdatePosted: March 25, 2010
We have posted a similar picture of this before, but never the recipe. It’s really easy (and really good). Use this recipe for the crust.
Also, we have been to the Coop this week and I scanned the receipt, but forgot to upload it! So $6.50 + $19.21 = $25.71
Swiss Chard Filling
- 1 large onion, finely chopped
- glug of olive oil (about a tablespoon, but feel free to use more or less depending on your love of olive oil and waistline)
- 3 cloves garlic, crushed
- 1 bunch of Swiss chard, finely chopped
- salt and pepper to taste
- Preheat oven to 350F. Saute onion in a large frying pan with olive oil until it gets soft and a bit brown.
- Reduce heat to low and add garlic and 2 tablespoons of water and cook until fragrant and everything is a golden brown color.
- Add the Swiss chard to the pan. Stir until everything is evenly combined, add a bit of salt and pepper, cover and cook for a few minutes. Remove lid and taste. If the chard is tender to bite, but not mushy, it’s done.
- Put the mixture in a big bowl and let it cool in the fridge (or freezer if you don’t have enough time).
To Make the Tart:
- Prepare the crust per this recipe (don’t forget to prick the bottom of the tart and add some cheese)
- Place the chard filling in the tart crust.
- Crack 4 eggs over the top of the chard.
- Season with salt and pepper and add some grated cheese on top.
- Bake for about 35-40 minutes.
This tart also makes a fabulous breakfast/brunch meal and is quite good the next day.