Swiss chard tart: A new star in your spring recipe repertoire

The French love tarts, both sweet and savoury. They treat both versions very seasonally. It’s worth taking a page from their book, using fresh Swiss chard in many different dishes, and trying new things. A tart is a great option.

A tart is a delicious shortcrust pastry with filling. In France, it's trendy because it can be eaten warm or cold, and it always goes well with a light salad. However, it’s not just the practicality of this dish that matters. It encompasses everything the French love and what defines their cuisine. A base of buttery shortcrust pastry, a filling of seasonal vegetables and cheese, and a creamy sauce seasoned with herbs. In this composition, delicate Swiss chard with goat cheese fits perfectly.

If you can handle shortcrust pastry, a tart will be an easy bake for you. The key to shortcrust pastry is the ratio of ingredients and proper kneading. Chilling is also essential. For the filling, sauté finely chopped Swiss chard with garlic. It's then mixed with goat cheese and a cream-egg sauce, which will brown and bind the ingredients in the oven. In France, tarts are seasoned with fresh herbs, giving them a distinct character. Rosemary or thyme goes well with a Swiss chard tart. Such a tart is perfect for taking on a spring picnic.

Ingredients:

For the dough:

• 160 grams all-purpose flour,
• 70 grams of whole wheat flour,
• 125 grams of cold butter,
• 2 egg yolks,
• pinch of salt,
• 2 tablespoons cold water (optional).

For the filling:

• 1 bunch of Swiss chard,
• 1 tablespoon butter,
• 1 tablespoon canola oil,
• 2 cloves garlic,
• 200 grams sour cream 12%,
• 2 eggs,
• 100 grams goat cheese,
• salt and pepper to taste,
• thyme to taste,
• sprig of rosemary (optional).

Preparation:

1. Mix flour, cold butter cut into cubes, and salt in a bowl. Knead the butter using a mixer or hand until it reaches a sand-like consistency. Then, add the egg yolks and optional water. Quickly knead the dough, wrap it in plastic wrap, and chill in the refrigerator for about 30 minutes.
2. Then, roll it out between two pieces of plastic wrap and line a tart pan with it. Puncture the dough with a fork. Preheat the oven to 180°C (350°F) and bake for 20 minutes.
3. Finely chop the Swiss chard and garlic. Melt the butter with the oil in a pan and sauté the garlic and Swiss chard. Then transfer and set aside to cool.
4. Beat the eggs, add sour cream, and mix thoroughly, then season to taste with spices and herbs.
5. Spread the Swiss chard and garlic over the pre-baked crust, pour the egg mixture over it, and arrange slices of goat cheese on top. Place back in the oven and bake for 30-35 minutes until the top is lightly browned. Place rosemary sprigs on top of the tart in the final minutes of baking.