Savory Swiss Chard Tart

By • November 18, 2010 • 7 Comments

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Author Notes: In some parts of Provence, this savory tart is part of the Christmas buffet. It’s do-ahead-able and just a little different without being weird. ChefJune

Serves 8 (or more)


  • 1 cup unbleached flour
  • 1/4 teaspoon fine sea salt
  • 1/4 cup cold water
  • 1/4 cup extra virgin olive oil


  • 1 pound Swiss chard, leaves only
  • sea salt & freshly ground black pepper
  • 1/2 cup pine nuts, toasted
  • 3 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 cup golden raisins
  1. Heat oven to 400 degrees F.
  2. Prepare the pastry: Combine flour and salt in a medium sized bowl. Stir in 1/4 cup water, then the oil, mixing until thoroughly blended. Knead briefly. The dough will be VERY moist, much like a cookie dough. Press the dough into a 10-1/2-inch loose-bottomed metal tart pan.
  3. Prepare filling: Wash and DRY the green leafy portion of the chard, saving the center white (or red) stems for the stockpot, or braising à la Française. Break up the leaves and coarsely chop them in several batches, in a food processor. [If they are not completely dry, they will turn into mush instead of chopping.]
  4. Place the chard in a large shallow sauté pan over low heat, and season with salt and pepper. Wilt the chard and cook until most of the liquid has evaporated.
  5. Toast the pine nuts by heating (to medium) a shallow pan large enough to hold all the nuts in a single layer. Add the nuts and toss until lightly browned on all sides. Do not leave unattended, even for a short time, or the result is likely to be burned pine nuts! Remove from the heat and set aside.
  6. Beat the eggs slightly in a medium bowl. Add cheese and mix until thoroughly blended. Stir in the chard, raisins and toasted pine nuts, and mix well. Pour the whole thing into the prepared pastry shell.
  7. Bake until the crust is golden and the chard mixture is firm and browned (about 40 minutes). Serve at room temperature for maximum flavor.
  8. Note: If Swiss chard is not available, spinach may be substituted. Be sure to remove the stems of the spinach completely, also.
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Comments (7) Questions (2)


7 months ago Horto

david lebovitz has a version of this, forget french name for it, made it and was not sure if it was a dessert or what.


almost 2 years ago Cheri Sullivan

Just had this for dinner tonight -- really good! I love the slight sweetness imparted by the golden raisins. Will make this again!


about 3 years ago Lisa Press

Just did a trial run of this tart before baking it for a lunch get together this Saturday. It was easy and terrific and just unusual enough.


almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I will try this recipe, I make a very similar recipe but you mix ricotta with the chard, I was trying to adapt that recipe omiting the ricotta thanks for posting this.


about 4 years ago mifi

Fantastic! Great, easy pastry/crust, one that I intend to use for other savory tarts.


over 4 years ago ChefJune

June is a trusted source on General Cooking.

I was amazed to learn they also make a sweet version and serve it for dessert!


over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmmm. Such a beautiful classic. Thanks for posting this. I plan to make it when the boys are home! I know they will love it. ;o)