Swiss Chard Tart


Prep time: 
40 minutes
Cooking time: 
35 minutes


Use Swiss chard, or any other greens you have on hand, to make this tart


  • 500g swiss chard, stalks removed
  • 2 eggs
  • 50g grated parmesan
  • 1 tablespoon pine kernels, toasted
  • 150g flour
  • 75g butter


  • Use store bought pastry for a quick meal, or make your own: rub the butter into the flour till it resembles breadcrumbs, add a pinch of salt and enough iced water to bind. Gather into a ball and leave in the refridgerator to chill for about 30 mins.
  • While the crust is chilling, blanche the chard in boiling water for 90 seconds. Drain well and chop. Set aside.
  • Preheat the oven to 200C. Roll out the dough on a lightly floured surface. Line a 18cm tart dish with the pastry, cover with grease proof paper and fill with baking beads (or dried beans will work) and blind bake for 8 mins. Remove the beans, return the crust to the oven for 2 to 5 mins to allow the base to turn golden.
  • Lower the oven temperature to 180C. In a bowl, beat the eggs, add the grated parmesan and season with salt and pepper to taste. Spread the chard over the pastry shell, sprinkle in the pine kernels and then pour in the egg mix. Bake in the oven for 15 to 20 mins, till the egg has set but is still a bit wobbly.

Photo Credit: Jonny Hughes @jonny2love
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