Best 2 Swiss Chard And Herb Tart Recipes

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Embark on a culinary journey to create the ultimate Swiss chard and herb tart, a tantalizing vegetarian delight that will impress any palate. This savory tart combines the earthy goodness of Swiss chard with an explosion of aromatic herbs, wrapped in a flaky, golden-brown crust. Prepare to delight your senses with a perfect balance of flavors and textures in every bite. We'll guide you through selecting the freshest ingredients, assembling the tart with ease, and mastering the perfect baking techniques to achieve a mouthwatering masterpiece. Let's dive into the world of flavors and create a Swiss chard and herb tart that will become a cherished recipe in your kitchen.

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SWISS CHARD AND HERB TART



Swiss Chard and Herb Tart image

Provided by Food Network Kitchen

Time 3h30m

Yield 6 servings

Number Of Ingredients 18

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon sugar
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into small pieces
Cooking spray
1 bunch Swiss chard
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
1/2 cup chopped fresh parsley
1 cup shredded aged cheddar cheese, plus 1/4 cup shaved aged cheddar for topping
1/2 cup half-and-half
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
1/8 teaspoon freshly grated nutmeg

Steps:

  • Make the crust: Put the flour, sugar and fine salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together, adding up to 2 more tablespoons ice water if needed. Transfer to a sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
  • Coat a 9-inch springform pan with cooking spray. Roll out the dough into a 12-inch round on a floured surface. Ease into the prepared pan and press into the bottom and up the side; trim to make a 2-inch-high crust. Prick the bottom a few times with a fork; refrigerate 30 minutes. Preheat the oven to 350 degrees F.
  • Place the dough-lined pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans. Bake until the edges are just lightly golden, about 20 minutes. Remove the foil and weights; continue baking until the crust is lightly golden all over, 15 to 20 more minutes. Transfer to a rack to cool completely. (The crust can be made a day ahead; cover and store at room temperature.)
  • Make the filling: Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes. Add the dill and lemon zest and cook, stirring, 30 seconds. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from the heat and stir in the parsley, 3/4 teaspoon kosher salt, and pepper to taste. Let the filling cool, then squeeze out the excess moisture.
  • Transfer the filling to a food processor; pulse until coarsely chopped. Transfer to a bowl and stir in the shredded cheddar, half-and-half, parmesan, egg and nutmeg. Pour into the crust and bake until set, 45 to 50 minutes. Top immediately with shaved cheddar and let melt. Serve warm or at room temperature.

SWISS CHARD AND HERB TART



Swiss Chard and Herb Tart image

Categories     Cheese     Leafy Green     Herb     Bake     Vegetarian     Lunch     Parmesan     Ricotta     Fall     Healthy     Chard     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 appetizer or 4 first course servings

Number Of Ingredients 12

1 pound Swiss chard, stems and ribs removed
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 15-ounce container whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon minced fresh thyme
1/4 teaspoon minced fresh oregano
1/8 teaspoon grated nutmeg
1 17.3-ounce package frozen puff pastry (2 sheets), thawed

Steps:

  • Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
  • Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
  • Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
  • Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
  • Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

Tips:

  • Use fresh Swiss chard for the best flavor and texture.
  • To easily remove the stems from the Swiss chard, hold the leaves by the base and run a knife along the stem.
  • If you don't have a tart pan, you can use a pie plate instead.
  • To prevent the edges of the tart crust from browning too much, cover them with foil during baking.
  • Let the tart cool for at least 15 minutes before slicing and serving.

Conclusion:

This Swiss chard and herb tart is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The combination of Swiss chard, herbs, and cheese is flavorful and satisfying, and the flaky crust adds a perfect finishing touch. With a few simple tips, you can make this tart at home and enjoy it with your family and friends.

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