3 easy and delicious recipes for a little change from quiche and gratin!

Swiss chard or Swiss chard? You don’t know the name, but do you remember its dull, crunchy leaves? And if you used to enjoy it boiled or sauteed in a little butter, today we bring you some good recipes to get rid of the monotony. With cheese, bacon, or even fruit, this Swiss chard tart comes in endless variety. Proof of 3!

Easy and delicious chard recipes

With the chard reaching the stalls, place them in the spotlight on your plate. But instead of making it as a quiche Lorraine or a Thermomix gratin, why not opt ​​for a delicious Swiss chard tart? Our short-bodied pastry base is topped with bacon bits, tomatoes, pears, whole eggs, apples or even raisins, and our recipes can be enjoyed hot and cold, perfect for a buffet or to take for a picnic.

Swiss chard and bacon tart

Provencal chard pie tomato bacon Old recipe bacon

Ingredients :

  • 1 puff pastry
  • 1 onion
  • Tomatoes
  • 1 handful of chard
  • 2 eggs
  • 1 labneh of liquid cream
  • 1 ball of mozzarella cheese
  • 120gm grated cheese
  • smoked bacon

Prepare :

In a skillet, saute the onions and chard with a little olive oil, then add the bacon pieces. Spread the puff pastry dough and put the vegetables on it, add the cooked tomatoes, mozzarella and grated cheese. Bake at 200 ° C for half an hour. Serve hot with a summer salad.

Autumn tart with Swiss chard, pears and walnuts

Tart pie recipe with sweet chard and walnuts without dough

Ingredients :

  • 250 gm stilton cheese
  • 400 grams chard leaves
  • 2 pears
  • 1 handful of walnuts
  • 500 ml heavy cream
  • 4 eggs + 1 yolk
  • 1 clove garlic
  • 2 tbsp. Vegetable oil
  • Salt and Pepper

Prepare :

Cut the chard into slices and fry for a few minutes with a clove of garlic in a frying pan with a little olive oil. Salt, pepper and set aside. Mix fresh cream with eggs and add cooked leaves, crumbled cheese, pear cut into small pieces and walnuts. season. Cover the mold with a short pastry roll and spread the filling on it. Bake at 180 degrees for 40-50 minutes. Enjoy with a green salad.

Vegetable chard, ricotta and pine tart

Swiss chard with pine nuts, ricotta and goat cheese recipe

Ingredients :

  • 1 roll of short pastry
  • 150gm chard leaves
  • 4 eggs
  • 400 gm ricotta
  • 300 ml liquid cream
  • 50 gm pine nuts
  • Salt and Pepper

Prepare :

Heat the oven to 180 degrees. Next, fill a 22 cm high-sided tart pan with the short crust dough without removing the baking paper. Use a toothpick or fork to prick the dough. Bake for 10-15 minutes for blind baking. Meanwhile, separate the chard leaves from the ribs. Save this for another recipe. We love them in our tomato and cream gratin.

Then wash the leaves and boil them for a few minutes in boiling salted water, then drain. Crack the eggs into the bowl of a food processor, and pour in the cream and ricotta cheese. Season and mix on high speed until smooth. Then add the chard leaves, mix and pour the preparation over the precooked tart base. Sprinkle with pine nuts and bake for 45-50 minutes. Serve hot or warm with a salad of your choice. In this recipe, you can replace the ricotta with fresh goat cheese and add raisins and pine nuts. Vita will do the same.

Bonus recipe: Sweet Swiss chard and apple pie

Tart pie recipe with sweet apples, chard, goat cheese, raisins and pine nuts

Dough Ingredients:

  • 500 grams of flour
  • 200 gm butter
  • 150 grams fine sugar
  • 2 whole eggs
  • Water
  • Salt and Pepper

To decorate:

  • A handful of chard leaves
  • 2 whole eggs
  • 6 apples
  • 120 grams raisins
  • 120 grams pine nuts
  • 150gm brown sugar powder
  • 1 jar of citrus jam
  • 1 cup of alcoholic drink

Prepare :

Start the day before. Cut the raw chard leaves, wash them carefully, and let them dry overnight. The next day, soak the raisins in a small bowl of brandy. Spread half of the dough more than 3 mm thick in a pie dish, previously greased with butter. Next, mix all the ingredients for the filling, except for the apples. Spread the filling on the dough. Peel the apple and cut it into slices, as with a tart tatin. We add it to the filling, then cover the second half of the dough. Preheat the oven on thermostat 7, then bake the pie for about 40 minutes. Pierce the tip with a knife to check if it is done. Sprinkle with powdered sugar and enjoy a scoop of homemade vanilla ice cream. In the fall, replace the apples with pumpkins.

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