Swiss Chard and Herb Tart
Elevate your brunch or dinner table with this elegant Swiss Chard and Herb Tart, a savory masterpiece brimming with garden-fresh flavors. This recipe features tender Swiss chard, aromatic garlic, and a medley of fresh herbs like thyme, parsley, and dill, all enveloped in a rich custard of eggs, cream, and milk. A generous layer of nutty Gruyère cheese adds depth, while a buttery, flaky pie crust creates the perfect base. The tart is baked to golden perfection, offering a stunning balance of creamy, cheesy filling and crisp crust. Quick to prepare and perfect for any occasion, this dish is ideal for vegetarians or anyone craving a vibrant, herbaceous tart. Serve warm or at room temperature for a showstopping centerpiece that will impress your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 cups Swiss chard
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 3 large Eggs
- 0.5 cups Heavy cream
- 0.5 cups Whole milk
- 1 cups Gruyère cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 pre-made or homemade Pie crust
Instructions
Preheat the oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch tart pan. Trim any excess dough and prick the bottom with a fork. Place the pan in the refrigerator to chill while preparing the filling.
Wash and dry the Swiss chard. Remove and discard the tough stems, then chop the leaves into bite-sized pieces.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant.
Add the Swiss chard to the skillet and cook for 5-7 minutes, stirring often, until wilted and most of the liquid has evaporated. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.
Stir in the Gruyère cheese, thyme, parsley, dill, salt, and pepper.
Add the cooked Swiss chard to the egg mixture, stirring to combine.
Remove the tart pan from the refrigerator. Pour the filling into the prepared crust, spreading it evenly.
Place the tart on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.0 g | 197% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.0 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1538 mg | 118% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
