“Photo credit: One Fork, One Spoon”
Our Swiss chard has been doing really well this year, putting out a good harvest every week. Simply sauteing Swiss chard in garlic and olive oil is a quick and easy way to get it on the table but, as delicious as it is, it can get old pretty fast.
So I was searching for a new way to fix Swiss Chard the other week and ran across this Swiss Chard Tart from One Fork, One Spoon. It looked delicious, as you can see from the photo that I also borrowed from there because I don’t have a digital camera right now. so I decided to give it a try. But you know me, I just can’t leave well enough alone. I kind of added to the recipe and changed it up a bit. This tart was wonderful! I made it for our brunch one weekend and it was gone before you know it. Nobody even asked for their usual scrambled eggs, this was so good!
So here is my version of the recipe. I felt it needed a little more flavor and I just happen to have a whole bag of sweet Vidalia onions so I decided to add caramelized onions on top of my tart and added a bit more flavoring to the tart mixture itself by adding a bit of balsamic vinegar and nutmeg.
1 cup flour
¼ teaspoon salt
¼ cup Extra Virgin Olive Oil
The original recipe also called for ¼ cup of water but I decided to omit this since the dough came together fine with just the olive oil. I didn’t want it to turn to batter.
Mix all the ingredients above until it comes together in clumps (add more water if you need to) and press the dough into a ten inch springform pan. If you have one of those fancy tart pans with a loose bottom you can use one of those too but the springform pan I use for cheesecakes worked just fine for this.
Set your pastry and pan aside while you make the filling.
1 pound Swiss chard leaves and stems, chopped fine
3 large eggs
1 Tablespoon Balsamic Vinegar
¼ teaspoon Nutmeg
1 cup grated Cheese (I used the mexi-blend of cheese but you can use any that you like or have on hand)
Salt & Pepper, to taste
Wash and chop the chard leaves into small pieces, separating the stems from the leaves. Cook the stems first by simply putting them in a hot pan and covering it for a minute. Let it steam in it’s own moisture from the washing. After a minute, add the rest of the swiss chard leaves and stir until the leaves are wilted. Let all the liquid cook out or pour it out if you can’t wait that long. Season the chard with balsamic vinegar and nutmeg, stir through and remove from the heat. Cool.
After the chard has cooled, scramble the eggs and pour it over the chard. Add 1 cup of grated cheese (your choice) and mix well. Pour the mixture on top of the pastry in the springform pan.
1 large Vidalia onion, chopped
3 cloves of Garlic, chopped
2 tablespoons of Olive Oil
¼ grated Parmesan Cheese
Heat the olive oil over medium heat and add the onions and garlic. Cook slowly over medium/low heat until the onions are caramelized. This slow cooking will bring out the sweetness in the onions like you wouldn’t believe! When they are nicely golden and translucent, spread the onion garlic mixture over the chard and sprinkl with the grated parmesan cheese.
Bake the tart in a preheated 400 degree oven until the crust and the filling are golden (about 30 minutes). You can cool it for a few minutes and serve, but I think the flavors are really best when it is at room temperature. Serve with a nice crusty bread and you’re all set!