Tuesday, September 6, 2011

Savory Swiss Chard Tart

The Tart Queen (or Queen of Tarts?) strikes again. It's Tuesday, time for a tart.

I have made this a few times, a few different ways. It is a version of Tourte aux Blettes, using currants and creme fraiche and it's off the charts good.

I made a batch of my rainbow chard hash, minus the potatoes, and turned it into a thing of beauty.
I don't know why I am so attracted to tarts and quiches, I just am. I am starting to feel weird about it.

If you grow Swiss chard in your garden, you know it takes over and you wind up with a lot of it at the end of the season.

This tart was beautiful and delicious and a great way to use up all the Swiss chard in the garden! (I wish I had gotten better photos of it, but since I made it at night, the light stinks in my kitchen after dark).

Stacey's Savory Swiss Chard Tart:

1 big bunch of rainbow Swiss chard, cut up into pieces, using stems
1/4 lb. bacon, chopped
1 large onion, chopped
salt & pepper

3 eggs
1 cup creme fraiche (or 1/2 sour cream, 1/2 heavy cream)
1 cup of Parmigiano Reggiano cheese, grated
1/4 cup currants
handful of pine nuts

9" pie shell or puff pastry

Saute the chard with bacon and onions until bacon is cooked and vegetables are soft. Season with salt & pepper and set aside to cool.

Mix the 3 eggs w/ the creme fraiche, currants, and cheese. Once the chard mixture has cooled, add it to the custard mixture.

I rolled out my dough and fit it in an 8" springform pan, but a 9" pie dish will do just fine.

Pour the filling into the prepared pie shell, add the toasted pine nuts to the top (they will brown in the oven) and bake about 40 minutes in a 375F oven until the middle is set. If the top is browning too much, cover it with a piece of foil.

Let rest a few minutes in the springform pan before unmolding. Serve warm or at room temperature.



The Café Sucré Farine said...

Hi Stacey! I love your tarts and this one looks wonderful! Makes me feel like fall!

Eileen said...

Love this tart!

Oui Chef said...

I love you for this, Stacey! I've got a butt-load of chard in the garden just begging to become part of a fab dish like this! - S

Proud Italian Cook said...

OMG I want this, but you're killing me with the puff pastry! I'm looking out my window at the swiss chard I'm going to go out and cut today. You're a bad influence on me!

Ciao Chow Linda said...

This comes at a perfect time as I get ready to harvest the rest of my swiss chard. The bacon, the creme fraiche - oh wow - it must taste sensational - but I will need to enlist a friend to consume these calories.

Joanne said...

you shouldn't feel weird about your tart obsession...just be happy that you have the skillz to make them! This looks great!

Claudia said...

Did you ever think of starting a tart blog? Creme fraiche and currants... now I actually need to go get the chard. So many flavors... so much Swiss chard... so little time.

tasteofbeirut said...

Making a swiss chard pastry was next on my list; yours sounds just wonderful, creamy, cheesy, full of good ness!