Swiss Chard Tart
- 1 prepared 9-inch pie crust
- ¼ cup currants
- 2 tablespoons brandy or cognac
- ¼ cup olive oil
- 2 bunches swiss chard, stems removed and discarded, leaves thinly sliced
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- 4 large eggs, beaten
- ½ cup heavy whipping cream
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup grated Gruyere cheese
- Preheat oven to 375°F (190°F). Line a colander with cheesecloth or a clean kitchen towel.
- Line a 9-inch tart pan with prepared pie crust, trimming excess crust to fit.
- Bake in preheated oven until lightly browned, 12 to 15 minutes; set aside to cool.
- Soak the currants in brandy in a small bowl.
- Heat 2 tablespoons olive oil in a sauté pan over medium-high. Sauté Swiss chard in oil until wilted and tender, about 4 minutes; transfer to the prepared colander to cool. Press chard with a utensil to help drain moisture.
- Heat remaining 2 tablespoons oil in the sauté pan. Sauté onion in hot oil until tender, 5 to 7 minutes; add the garlic and sauté until fragrant, 1 to 2 minutes.
- Remove the pan from the heat and stir the brandy and currants with the onion mixture; add chard and stir. Let the mixture cool to room temperature.
- Beat the eggs, cream, salt, and pepper together in a mixing bowl; pour over the cooled chard mixture. Stir Gruyere cheese into the egg mixture; pour into the cooled pie crust.
- Bake in preheated oven until eggs are set in the middle, about 20 minutes; cool slightly to serve.
- Remove tart from oven and let cool slightly before serving. This can be served warm, room temperature, or cold.
To avoid shrinkage when the crust bakes, form crust in tart pan and freeze for 15 to 20 minutes before baking. Another tip is to line the tart crust with parchment paper and then fill with a layer of dried beans or pie weights before baking.
What others are saying
Sam Dalton says:
Swiss chard is a super underrated ingredient that's sort of like the cousin of collard greens and kale. I love the way it's used in this egg tart. I've made it for dinner a couple times already, my wife and I both love it.
Katie Hason says:
I'm really impressed with the way this dish turned out. This is a great recipe to make for brunch when your girlfriends come over! Swiss chard was the perfect choice, so delicious!