Ingredients for Swiss Chard And Herb Tart
- Swiss Chard
- Extra Virgin Olive Oil
- Garlic Clove
- Whole Milk Ricotta Cheese
- Parmesan Cheese
- Eggs
- Salt
- Ground Black Pepper
- Fresh Thyme
- Fresh Oregano
- Nutmeg
- Frozen Puff Pastry
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How to Make Swiss Chard And Herb Tart
- Bring a large pot of salted water to a boil. Add the chopped Swiss chard and cook until wilted, about 2 minutes.
- Drain the chard thoroughly in a colander.
- Squeeze out as much excess liquid from the chard as possible using your hands or a clean kitchen towel.
- Chop the chard roughly.
- Heat the olive oil in a heavy large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the chopped chard to the skillet and sauté until any excess liquid evaporates, about 5 minutes.
- Transfer the chard mixture to a large bowl and let it cool slightly.
- Stir in the ricotta cheese, Parmesan cheese, basil, parsley, chives, egg, salt, and pepper until well combined.
- Preheat oven to 375°F (190°C). Position a rack in the lower third of the oven.
- On a lightly floured surface, roll out one sheet of puff pastry to a 14-inch square.
- Gently transfer the pastry to a 9-inch tart pan with a removable bottom.
- Trim the edges of the pastry, leaving a 1-inch overhang.
- Fill the pastry shell with the chard mixture.
- Lightly brush the overhanging pastry with water using a pastry brush.
- Roll out the second sheet of puff pastry to a 13-inch square. Using the tart pan as a guide, trim the pastry to a 10-inch round.
- Drape the pastry round over the filling, crimping and sealing the edges to create a neat crust.
- Bake for 45 minutes, or until the pastry is golden brown and the filling is heated through.
- Let the tart cool for 10 minutes before carefully removing the pan sides.
- Transfer the tart to a serving platter, cut into wedges, and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
11g
Fat
121g
Carbs
21g
