Zucchini chard tart

Adapted from the NY Times. I also like the NY Times whole-wheat yeasted pie dough recipe for this.

Yield: One 10-inch tart, serving eight to ten.

  • 1 recipe short pie crust (or the NY Times whole wheat crust referenced above)
  • 1 lb Swiss chard (naturally other greens might be substituted)
  • Salt to taste
  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 lbs zucchini, cut in small dice (1/4 to 1/3 inch)
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves, chopped
  • 1 to 2 tsp chopped fresh rosemary (to taste)
  • 2 ounces Gruyère cheese, grated (that’s 1/2 cup, tightly packed)
  • 3 large eggs, beaten
  • Freshly ground pepper

Bring a large pot of water to a boil while you prep and stem the greens. Wash them thoroughly. If the ribs are wide, wash and dice them, then set them aside separately. Fill a large bowl with ice and cold water.

Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out your dough and line the pan, with the edges of the dough overhanging.

When the pot of water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.

Heat the oil over medium heat in a large skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.

Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the grated cheese. Mix everything together, add a bit of pepper to taste.

Fill the dough-lined pan with the zucchini/chard mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). Also good served at room temperature.


Make-ahead tips: The blanched greens will keep for three or four days in the refrigerator in a covered bowl. The finished tart keeps for a few days in the refrigerator. Reheat it at 275 degrees to re-crisp the crust.

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I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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