Recipe courtesy of Laura Calder
Episode: Grandma's House
Total:
1 hr 25 min
Prep:
15 min
Inactive:
20 min
Cook:
50 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
15 min
Inactive:
20 min
Cook:
50 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1 tablespoon oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 4 ounces bacon, cut into lardons
  • 1 1/2 pounds Swiss chard, ribs removed
  • 3 eggs
  • 1 cup creme fraiche or heavy cream and sour cream combined
  • Kosher salt and freshly ground black pepper
  • 4 ounces Gruyere cheese, grated
  • Handful raisins
  • Handful roasted pine nuts
  • 1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed

Directions

Watch how to make this recipe.

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. 

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.

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.

More from:

Christmas Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Meatloaf

Recipe courtesy of Alton Brown

Philly Cheese Steak with Smoked Gruyere Sauce

Recipe courtesy of Nadia G

On TV

Simply Laura

7:30am | 6:30c

Simply Laura

8:30am | 7:30c

Simply Laura

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Yum and Yummer

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11:30pm | 10:30c

Yum and Yummer

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here