Savoury Swiss Chard Tart

TOTAL TIME: 1 hr 25 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 50 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 375 degrees F.

Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender. (Cook's Note: You may want to cover the pan for a few minutes to speed up the process.) Add the chard leaves to the pan, cover, and wilt, about 3 minutes.

Beat the eggs together with the creme fraiche, and season with salt, and pepper.

In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

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  • on April 27, 2014

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    i made this recipe yesterday and loved it!!! substituted the 1 cup of creme fraiche & heavy cream with 1 cup of greek yogurt + half&half to make it a little healthier and it was fine (although I think it would have been lighter/fluffier if i stuck to the original recipe :) was a beautiful, delicious & healthy way to feature the lovely red chard i had! the pine nuts are also a nice touch--gives it a little extra fancy factor :) i omitted the raisins because i'm not so crazy about raisins, but other than that stuck to the recipe. would highly recommend!

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  • on February 15, 2014

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    This recipe always stuns a crowd!

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  • on February 01, 2013

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    This recipe is presents beautifully and is delicious. It's one of my all time favorites. I usually add a couple extra eggs, extra Gruyere cheese, and sometimes substitute sausage or leave the meat out all together. I'm not a big fan of raisens either but I believe they are key to the beautiful contrast of flavors. I chop them them up fine, that way I get a subtle flavor without the weird raisen texture. Way to go Laura, you gotta winner here .

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