Swisschardandherbtart Food

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SWISS CHARD AND HERB TART



Swiss Chard and Herb Tart image

Make and share this Swiss Chard and Herb Tart recipe from Food.com.

Provided by dicentra

Categories     Chard

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 12

1 lb swiss chard, stems and ribs removed
1 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 (15 ounce) container whole milk ricotta cheese
1/2 cup freshly grated parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon minced fresh thyme
1/4 teaspoon minced fresh oregano
1/8 teaspoon grated nutmeg
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)

Steps:

  • Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
  • Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute.
  • Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl.
  • Cool slightly. Mix in ricotta and next 7 ingredients.
  • Position rack in bottom third of oven; preheat to 375°F.
  • Roll out 1 pastry sheet on lightly floured surface to 14-inch square.
  • Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.
  • Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal and fold in edges.
  • Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
  • Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

Nutrition Facts : Calories 1021.1, Fat 72, SaturatedFat 24.4, Cholesterol 171, Sodium 1154.1, Carbohydrate 64, Fiber 3.8, Sugar 2.8, Protein 31

SWISS CHARD AND HERB TART



Swiss Chard and Herb Tart image

Categories     Cheese     Leafy Green     Herb     Bake     Vegetarian     Lunch     Parmesan     Ricotta     Fall     Healthy     Chard     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 appetizer or 4 first course servings

Number Of Ingredients 12

1 pound Swiss chard, stems and ribs removed
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 15-ounce container whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon minced fresh thyme
1/4 teaspoon minced fresh oregano
1/8 teaspoon grated nutmeg
1 17.3-ounce package frozen puff pastry (2 sheets), thawed

Steps:

  • Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
  • Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
  • Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
  • Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
  • Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

SWISS CHARD FRITTATA



Swiss Chard Frittata image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

24 cherry tomatoes
2 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon light-brown sugar
1/4 teaspoon coarse salt
18 large eggs
Coarse salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
2 large white onions, halved and sliced crosswise into 1/4-inch-thick slices
6 to 8 ounces Swiss chard, stems sliced thin, leaves sliced into ribbons
3/4 cup cow's milk feta, crumbled

Steps:

  • Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
  • Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
  • In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
  • Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
  • Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

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Top Asked Questions

How do you make Swiss chard tart?
This one features Swiss chard, thyme and oregano. Other herbs used in such tarts are tarragon, sage, nettles and borage. Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard. Heat oil in heavy large skillet over medium heat. Add garlic; saut
 1 minute.
What is Swiss chard?
Swiss chard is a leafy green vegetable that is closely related to beets and spinach. Like beets and spinach, the leaves are edible, taste great raw as baby greens, and grow up to be a hearty green that can be sauteed into a tasty side dish.
How to make Swiss chard mascarpone?
In skillet, melt butter over medium heat; fry green onions until softened, about 3 minutes. Stir in Swiss chard, mint, salt and pepper. Set aside. In separate bowl, beat together eggs, mascarpone and cream until smooth; stir in Swiss chard mixture and half of the feta.
What herbs are in a Chard tart?
This one features Swiss chard, thyme and oregano. Other herbs used in such tarts are tarragon, sage, nettles and borage. Cook chard in large pot of boiling salted water until just wilted, about 2 minutes.

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