“From the "Bistro Cooking" cookbook. Can be served as an appetizer or as a main with a nice green salad.”
1hr 10mins
1 tart

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Prepare the : Combine the flour and 1/4 tsp salt in a medium-size bowl. Stir in 1/4 cup water and then oil, mixing until completely blended. Knead briefly. The dough will be very moist, much like a cookie dough. Press the dough into a 10 1/2-inch loose-bottomed metal tart tin.
  3. Prepare the filling: Wash and dry the green leafy portion of the swiss chard, discarded the white center stem. Break up the leaves and coarsely chop them, in several batches, in a food processer.
  4. Place the chard in a large shallow skillet and season with salt and pepper to taste. Over low heat wilt the chard and cook until most of the liquid has evaporated.
  5. Combine the eggs and the cheese in a medium bowl; mix until completely blended. Stir in the chard and mix well. Pour the mixture into the prepared pastry shell.
  6. Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes. Serve at room temperature.

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