Teresa's Recipes
Savory Swiss Chard and Carrot Tart
Savor the delightful flavors of this Savory Swiss Chard and Carrot Tart—a true culinary gem that combines tender sautéed Swiss chard and sweet, earthy carrots, all enveloped in a creamy blend of Gruyere and Parmesan cheeses. Baked in a flaky, buttery pie crust, this tart is not only a feast for the palate but also a feast for the eyes, showcasing vibrant colors that will impress your guests. Perfect as an elegant appetizer or a light main dish, this tart is a wonderful nod to the rich tradition of European baking, where tarts have long served as a canvas for seasonal produce and artisanal cheeses. Enjoy this dish warm, and let it transport you to a charming bistro in the heart of France.
Ingredients
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 1/2 cup Parmesan cheese, grated
- 1 cup Gruyere cheese, grated
- 1/2 cup Milk
- 3, beaten Eggs
- 2 cloves Garlic, minced
- 1 medium Onion, diced
- 2 medium Carrots, grated
- 2 cups Swiss chard, chopped
- 1 (9-inch) crust Pie crust
Dietary Notes
- Servings: 6
- Dish Type: Main Course/Appetizer
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 280
- Fat: 18g
- Carbs: 22g
- Protein: 9g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and press it into a tart pan, trimming any excess dough hanging over the edges.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the chopped Swiss chard and grated carrots to the skillet. Cook until the vegetables are wilted and tender, about 5 minutes. Season with salt and pepper to taste.
- In a separate bowl, whisk together the beaten eggs and milk until well combined. Stir in the grated Gruyere and Parmesan cheeses until smooth.
- Spread the sautéed vegetable mixture evenly over the prepared pie crust. Pour the egg and cheese mixture over the vegetables, ensuring it covers them well.
- Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Remove from the oven and allow the tart to cool for a few minutes before slicing and serving.
Tips
- For an added depth of flavor, consider sprinkling a pinch of nutmeg into the egg mixture.
- Feel free to substitute other seasonal vegetables, such as spinach or zucchini, for a delightful twist.
- Serve with a fresh salad dressed in a light vinaigrette to complement the rich flavors of the tart.