Swiss Chard Tart & Money Update

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

To Do:

  1. Preheat oven to 350F.  Saute onion in a large frying pan with olive oil until it gets soft and a bit brown.
  2. Reduce heat to low and add garlic and 2 tablespoons of water and cook until fragrant and everything is a golden brown color.
  3. 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.
  4. 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:

  1. Prepare the crust per this recipe (don’t forget to prick the bottom of the tart and add some cheese)
  2. Place the chard filling in the tart crust.
  3. Crack 4 eggs over the top of the chard.
  4. Season with salt and pepper and add some grated cheese on top.
  5. Bake for about 35-40 minutes.
  6. Serve!

This tart also makes a fabulous breakfast/brunch meal and is quite good the next day.


10 Comments on “Swiss Chard Tart & Money Update”

  1. michele smolensky says:

    what is a glug of olive oil? if you are going to pass on your recipes clarify it so that those who are interested in using it will not waste ingredients.

    • tinaspins says:

      A glug is a glug. I would say about .75 to 1 tablespoon. The amount that quickly comes out of the olive oil bottle or can that you use. Honestly, it depends on how much oil you want to cook your onions and garlic in. You can always add some water and a lid to cook them the way you want them.

  2. oilandgarlic says:

    I love that you wrote “glug” — one of the biggest obstacles for recipe writing, for me, is that my husband and mom both cook by eye, so that’s how I learned. I usually have to guess the dosage after the fact. The more olive oil the better!

  3. Sandy says:

    I think we all know a glug is slightly more than a sploosh of olive oil.

    Made the crust early in the day and the filling this afternoon, with a few tweaks.
    Used bok choy, as that was exactly what was in the garden, added some leftover curry with diced potato, and used chipotle cheddar. We’ve just dabbed our chins and patted ourselves on the back and said Cheers to 30 Bucks!

    • tinaspins says:

      Sandy: Whoo! Your changes sound delicious! Congrats to you and whoever else ate the tart! I also like a sploosh of olive oil.

      Oil & Garlic: I love your blog and it’s title!

  4. Don’t forget “drizzle” and “spritz” of olive oil, though those are more presentation amounts than cooking amounts. Growing up we used one or two caps-full of oil to start with.

    This sounds a lot like Bittman’s “more vegetable than egg frittata” from Food Matters. I may have to ditch the potatoes and use a tart crust instead one of these weeks soon.

  5. treesabird says:

    this sounds lovely!

    in making the part, is the cheese really *needed*? I don’t eat dairy, and I’m wondering if the cheese goes in with the chard (re: the tart recipe)….Obviously the cheese-on-eggs can be optional, but would this be okay without cheese in the tart?

    thanks for keeping your blog tina, it’s super useful and inspiring for us broke, half-vegan college students! 🙂

    • tinaspins says:

      You definitely don’t need cheese. If you’re a vegan, maybe try scattering some finely ground nuts or nutritional yeast flakes if you want, but you don’t NEED that stuff.

      And you’re welcome! $30/week is a two-person job though – Phil does a lot of behind the scenes/photo magic stuff as well as make some mean soup (recipe to come soon).

  6. Brian says:

    What temp should I bake the tart at?

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