Savory Swiss Chard and Gruyère Tart
This Savory Swiss Chard and Gruyère Tart is a delightful blend of vibrant, nutrient-rich Swiss chard, aromatic herbs, and rich Gruyère cheese, all enveloped in delicate layers of crispy phyllo pastry. Perfect for a brunch, light dinner, or as an impressive dish at gatherings, this pie showcases the earthy flavors of chard enhanced by a medley of onions and garlic, creating a satisfying, flavorful centerpiece. Whether served hot or at room temperature, each slice reveals a beautiful balance of textures and flavors, making it a favorite for vegetarians and omnivores alike. Preparation can be simplified with make-ahead instructions, ensuring that your culinary creation comes together effortlessly at mealtime.
N/A
Servings
253
Calories
10
Ingredients
Ingredients
Swiss chard
2 - 2.5 lbs (stemmed and washed thoroughly)
Salt
to taste
Extra virgin olive oil
2 tablespoons plus extra for brushing
Onion
1 large (chopped)
Garlic
2 large cloves (minced or pressed)
Fresh herbs
1/4 cup (chopped (preferably a combination of dill and parsley))
Eggs
3 large (beaten)
Gruyère cheese
4 ounces (shredded)
Fresh ground pepper
to taste
Phyllo pastry
12 sheets
Instructions
1
1. Begin by bringing a large pot filled with generously salted water to a boil. While waiting, rinse the Swiss chard in two changes of water to ensure all dirt is removed. Fill a large bowl with ice water to prepare for cooling the greens.
2
2. Once the water is boiling, carefully add the Swiss chard and blanch for about 1 minute. Using a slotted spoon, transfer the chard to the ice water. Let it cool for a few minutes before draining. Squeeze out excess water from the chard by taking handfuls and gently pressing them, then chop coarsely and set aside.
3
3. Preheat the oven to 375°F (190°C). Grease a 10-inch tart or cake pan with extra virgin olive oil or melted butter. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion; sauté for about 5 minutes or until tender but not browned. Add the minced garlic, cooking for an additional 30 seconds or until fragrant.
4
4. Stir in the blanched Swiss chard, fresh herbs, and 1/2 teaspoon of salt, cooking briefly until the greens are well coated in oil. Remove the skillet from heat.
5
5. In a large bowl, beat the eggs and stir in the shredded Gruyère cheese. Then, add the Swiss chard mixture and season with freshly ground pepper to taste.
6
6. To assemble the tart, layer 7 sheets of phyllo pastry in the prepared pie dish. Lightly brush each sheet with butter or olive oil, rotating the dish slightly after each layer to allow the edges to drape over the sides. Pour the greens and cheese filling into the lined dish. Fold the overhanging phyllo edges inward over the filling, brushing them lightly with butter or oil as you go. Layer the remaining 5 sheets of phyllo on top, brushing each with oil or butter, and tuck in the edges to seal the filling.
7
7. Brush the top layer of phyllo with additional oil or butter, then make a few slits in the pastry to allow steam to escape during baking.
8
8. Bake in the preheated oven for 40 to 50 minutes, or until the phyllo is golden brown and crisp. Allow the tart to cool slightly before serving.
9
9. The tart can be enjoyed warm, at room temperature, or chilled.
Nutrition Information
15g
Fat
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in the Savory Swiss Chard and Gruyère Tart?
The main ingredients include 2 to 2.5 lbs of Swiss chard, 12 sheets of phyllo pastry, Gruyère cheese, eggs, onion, garlic, and fresh herbs like dill and parsley.
How many sheets of phyllo pastry are used in this recipe?
A total of 12 sheets of phyllo pastry are used: 7 sheets for the bottom layers and 5 sheets for the top layer.
Is this Swiss Chard and Gruyère Tart vegetarian?
Yes, this recipe is vegetarian-friendly as it uses greens, cheese, eggs, and pastry without any meat products.
What is the recommended oven temperature for baking the tart?
The oven should be preheated to 375°F (190°C) before baking the tart.
How long does the tart need to bake?
The tart should bake for 40 to 50 minutes, or until the phyllo pastry is golden brown and crisp.
Why do I need to blanch the Swiss chard?
Blanching the Swiss chard for about 1 minute helps soften the leaves and preserves their vibrant color before they are added to the filling.
Should the Swiss chard be dried after blanching?
Yes, it is crucial to squeeze out all excess water from the blanched chard by hand to prevent the tart from becoming soggy.
What kind of cheese is best for this savory tart?
This recipe specifically calls for 4 ounces of shredded Gruyère cheese for its rich and savory flavor profile.
Can I serve this tart cold?
Yes, this tart is versatile and can be enjoyed warm, at room temperature, or even chilled.
What herbs are used in the filling?
The recipe suggests 1/4 cup of fresh chopped herbs, preferably a combination of dill and parsley.
How do I prepare the tart pan?
Grease a 10-inch tart or cake pan with extra virgin olive oil or melted butter before layering the phyllo sheets.
What size pan is required for this recipe?
A 10-inch tart or cake pan is recommended for the assembly of the tart.
How many eggs are included in the recipe?
Three large eggs are used to bind the Swiss chard and cheese filling together.
Should I use oil or butter for the phyllo layers?
You can use either extra virgin olive oil or melted butter to brush between the phyllo layers for a crispy finish.
How many calories are in a serving of this tart?
Each serving contains approximately 253 calories.
How much protein is in the Savory Swiss Chard and Gruyère Tart?
Each serving provides about 8 grams of protein.
What is the fat content per serving?
There are 15 grams of fat per serving in this recipe.
How many garlic cloves are needed?
The recipe calls for 2 large garlic cloves, minced or pressed.
Can I make this dish for brunch?
Absolutely, this tart is described as a perfect dish for brunch, light dinner, or social gatherings.
What should I do with the phyllo edges that hang over the pan?
Fold the overhanging phyllo edges inward over the filling and brush them lightly with butter or oil before adding the top layers.
Why are slits made in the top layer of the pastry?
Slits are made in the top phyllo layer to allow steam to escape during the baking process, ensuring the pastry stays crisp.
How do I ensure the Swiss chard is clean?
Rinse the Swiss chard in at least two changes of water to ensure all dirt and grit are removed from the leaves.
Can I prepare this tart ahead of time?
Yes, preparation can be simplified with make-ahead steps to help the dish come together effortlessly at mealtime.
What texture should the onion have after sautéing?
The onion should be sautéed until tender but not browned, which typically takes about 5 minutes.
How do I cool the chard after blanching?
Immediately transfer the blanched chard from the boiling water to a bowl of ice water to stop the cooking process.
Is the Swiss chard stems used in the recipe?
The recipe specifies that the Swiss chard should be stemmed before washing and blanching.
What type of onion is recommended?
The recipe calls for 1 large onion, chopped.
How should the tart be cooled before serving?
Allow the tart to cool slightly after removing it from the oven to let the filling set before slicing.
Does the recipe require salt in the filling?
Yes, 1/2 teaspoon of salt is added to the greens in the skillet, plus additional salt to taste.
How is the filling seasoned?
The filling is seasoned with salt, fresh herbs, and freshly ground pepper to taste.