Make Ahead

Savory Swiss Chard Tart

November 18, 2010
1 Ratings
  • Serves 8 (or more)
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. I really like to serve this for brunch in the springtime, though - It makes a lovely vegetarian entree. —ChefJune

What You'll Need
  • Pastry
  • 1 cup unbleached flour
  • 1/4 teaspoon fine sea salt
  • 1/4 cup cold water
  • 1/4 cup extra virgin olive oil
  • Filling
  • 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.

See what other Food52ers are saying.

  • Cindy Choi
    Cindy Choi
  • LeBec Fin
    LeBec Fin
  • Horto
  • Lisa Press
    Lisa Press
  • ChefJune
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

13 Reviews

Cindy C. June 20, 2019
This was surprisingly excellent and it's going into my rotation. I just did a slap it together, lower fat version and nuked the chard, then just mixed all the rest of the ingredients together. I didn't have pine nuts so I subbed raw cashews. I had a crust on hand so I used that. THANKS!
Cindy C. June 20, 2019
Also, I just roughly chopped the chard with a knife and it all worked out fine.
E.G. March 31, 2016
Would it be okay to use spinach leaves instead of escarole?
ChefJune March 31, 2016
Spinach is a excellent sub for the Swiss Chard, if you can't find it. Not sure what "escarole" you are referring to. There is none in this recipe.
LeBec F. January 30, 2016
congrats june!
LeBec F. January 19, 2016
wow, june. this is brilliant! Back in the 70's i worked briefly at Peasant Stock, and susan? the chef made this incredible escarole pie that I have unsuccessfully tried to replicate. Yours will be my next attempt, with additions of garlic, anchovies and nutmeg. Thx so much!
Horto September 5, 2014
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.
ChefJune January 30, 2016
Horto, the French name it Tarte aux Blettes.
Cheri S. May 7, 2013
Just had this for dinner tonight -- really good! I love the slight sweetness imparted by the golden raisins. Will make this again!
Lisa P. February 8, 2012
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.
mifi March 17, 2011
Fantastic! Great, easy pastry/crust, one that I intend to use for other savory tarts.
ChefJune November 18, 2010
I was amazed to learn they also make a sweet version and serve it for dessert!
AntoniaJames November 18, 2010
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)