Swiss Chard and Cheese Tart
A delectable tart combining the earthiness of swiss chard with the creamy richness of cheese, perfect for a savory brunch or a light dinner.
Nutrition
Calories: 300cal
Carbohydrate: 22g
Protein: 12g
Fat: 18g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
40 min Cook
1 hr 10 min Total
8 Servings
Ingredients
- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 1 bunch Swiss chard, stems removed and leaves chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 teaspoon nutmeg
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface to fit your 9-inch tart pan. Carefully press it into the pan, trimming any excess at the edges. Prick the base with a fork to prevent bubbling.
- Place a sheet of parchment paper on top of the pastry and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and parchment and let cool.
- In a medium skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the Swiss chard and red pepper flakes to the skillet. Cook until the chard is wilted and tender, about 5 minutes. Season with salt and pepper. Set aside to cool slightly.
- In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, and nutmeg. Stir until smooth.
- Spread the cheese mixture evenly over the cooled tart shell.
- Evenly distribute the sautéed Swiss chard over the cheese layer.
- Sprinkle the shredded mozzarella cheese over the top.
- Bake in the preheated oven for 25-30 minutes, until the tart is golden brown and the filling is set.
- Let the tart cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.
