This rustic Swiss chard tart is savory and creamy and the perfect recipe to use up an abundance of garden greens. Sautéed Swiss chard is flavored with shallots, garlic and Parmesan then layered over buttery puff pastry.
About This Recipe
This Rustic Swiss Chard Tart is one of those recipes that feels a little fancy but is actually incredibly easy to make. Tender Swiss chard is sautéed with shallots and garlic, then finished with a splash of heavy cream, Parmesan and a little nutmeg for a filling that’s reminiscent of classic creamed spinach, but in tart form.
The buttery puff pastry gets golden and crisp, creating the perfect base for the creamy greens mixture. A final sprinkle of bright, tart sumac cuts through the richness beautifully and adds a little Mediterranean flair.
And if your garden is overflowing with chard, this is a great recipe to have in your back pocket. The stems and leaves are both edible, so nothing goes to waste.
📋 Ingredients
- Puff Pastry: This shortcut makes the tart so easy to put together. Keep a box in the freezer and thaw when needed.
- Swiss Chard: Use either rainbow chard or regular Swiss chard. And don't throw away those stems! They are completely edible and sauté very well when finely chopped. The chard greens will cook down quite a bit as well.
- If you have even more chard to use up, try this pasta with Swiss chard for an easy weeknight dinner.
- Shallot and Garlic: These give a delicious savory base to the tart. Shallots are mild and slightly sweet and work so well with the chard. If shallot isn't available, use a mild sweet onion or leeks.
- Heavy Cream: Inspired by classic creamed spinach, just a splash of heavy creams gives the sautéed chard mixture a creamy texture without being too heavy.
- Ricotta Salata: This is a firm, pressed ricotta cheese that's mildly salty and easy to shave over the finished tart. If you can't find it, use grated Parmesan instead.
- Sumac: My Mediterranean twist on this tart. Sumac can be ordered here and brightens up the richness of the puff pastry and cream. If you don't have sumac, grate some lemon zest over the top.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Use Other Greens: Swiss chard can easily be swapped for spinach or kale. If using kale, I recommend removing the tough kale stems and using just the leaves. You can also use a combination of greens.
- For another savory spinach bake, try savory spinach pie.
- No Ricotta Salata? Ricotta salata is a firm, pressed ricotta cheese that's mild and slightly salty. If you can't find it, simply use more grated or shaved Parmesan, or leave it off altogether.
- Swap the Sumac: Sumac has a wonderfully tart, citrus flavor that brightens the tart. If you don't have it, garnish with grated lemon zest instead.
⏲️ Instructions
Roll Out and Score the Pastry. Roll the pastry out slightly and score a ½ inch border around the edge. Use a fork to dock holes in the center.
Par-Bake the Pastry. Bake the rolled-out pastry for 10 minutes, until lightly golden.
Sauté the Chard. Sauté the chopped chard stems, shallot and garlic, then add the leaves and cook until wilted.
Make It Creamy. Add the heavy cream, parmesan, nutmeg and salt and pepper. Stir until well combined.
Layer the Tart. Spoon the creamy chard mixture over the par-baked pastry, leaving a border.
Bake and Garnish. Bake the tart for another 15 minutes until tart is golden. Once done, garnish with Parmesan cheese, ricotta salata and a sprinkle of sumac.
📍 Recipe Tips
- Keep the Puff Pastry Cold: Thaw the pastry in the refrigerator for at least 30 minutes, or let it thaw on the counter for an hour. You want the pastry thawed but still nice and cold.
- Par-Bake the Pastry: A quick bake before adding the fillings ensures that the bottom of the pastry stays crisp and buttery.
- Use the Chard Stems: Chard stems are completely edible and add great texture. Chop the stems into small pieces so they soften along with the shallot and garlic.
- Drain Excess Moisture: If the greens have too much moisture, be sure to drain it before layer the sautéed greens onto the pastry.
- Store and Reheat: Store leftover tart in a covered container in the refrigerator for up to 4 days. Line the bottom of the container with a paper towel to absorb any excess butter or moisture.
- To reheat, place the tart in a skillet over low-medium heat or in a 325°F oven on a sheet pan until warmed through.
Serving Suggestions
This savory chard tart makes a lovely appetizer, side dish or light lunch. For brunch, I especially love serving a square with a fried egg on top and something cool and creamy alongside, like Greek yogurt or tzatziki.
More Recipes to Use Up Greens
Rustic Swiss Chard Tart with Parmesan
Ingredients
- 1 sheet puff pastry thawed
- Flour for dusting
- 2-3 tablespoons olive oil
- 1 shallot finely diced
- 1 –2 garlic cloves finely chopped
- 1 large hefty bunch Swiss chard stems removed and finely chopped and leaves roughly chopped
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese plus more for topping
- ⅛ teaspoon freshly grated nutmeg
- Ricotta salata for shaving over the tart, optional
- ½ teaspoon sumac for garnish
- Kosher or sea salt to taste
- Black pepper to taste
Instructions
- Preheat the Oven. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll Out the Puff Pastry. Lightly flour a work surface and gently roll the thawed puff pastry slightly thinner. Transfer it to the prepared baking sheet.
- Score and Dock the Pastry. Using a sharp paring knife, lightly score a ½-inch border around the puff pastry, being careful not to cut all the way through.
- Use a fork to dock holes throughout the center of the pastry, leaving the border untouched. This helps the center stay flat while the edges puff up.
- Par-Bake the Puff Pastry. Bake the puff pastry for 10 minutes, until it is lightly golden and beginning to puff. Remove from the oven and set aside while you prepare the chard.
- Sauté the Chard. Heat the olive oil in a large skillet over medium heat. Add the chopped chard stems and shallot and sauté for 2–3 minutes, until they begin to soften. Add the garlic and cook for another minute.
- Add the chopped chard leaves and sauté until the greens are wilted and tender. Season with salt and pepper.
- Make the Creamy Chard Filling. Pour the heavy cream into the skillet and add the Parmesan and nutmeg. Stir everything together and cook for another minute or two, until the mixture is creamy and well combined. Remove from the heat.
- Add the Chard to the Pastry. Spoon the creamy chard mixture over the par-baked puff pastry, spreading it into an even layer and leaving the border uncovered.
- Bake the Tart. Return the tart to the oven and bake for about 15 minutes, until the puff pastry is golden brown and crisp and the filling is heated through.
- Garnish and Serve. Remove the tart from the oven and finish with shaved ricotta salata, extra Parmesan and a sprinkle of sumac. Cut into squares and serve warm.
Notes
- Puss Pastry Tips: Thaw it in the refrigerator until workable but still cold.
- Par-baking the pastry before adding the filling helps prevent a soggy bottom and keeps the crust crisp and buttery.
- Leftovers: Store in a covered container in the refrigerator for up to 4 days. Reheat in a 325°F oven or in a skillet over low-medium heat until warmed through.
- Easy substitutions: Spinach or kale can be used in place of Swiss chard. If using kale, remove the tough stems and use the leaves.
- If you don't have ricotta salata, use extra Parmesan.
- Sumac can be replaced with freshly grated lemon zest.
