Rustic Swiss Chard Tart with Parmesan
Buttery puff pastry is topped with creamy sautéed Swiss chard, Parmesan and nutmeg, then finished with tangy sumac and shaved ricotta salata for a savory Mediterranean-inspired tart.
Servings: 6 servings
Calories: 357kcal
Cost: $10
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.
Nutrition
Calories: 357kcal | Carbohydrates: 21g | Protein: 5g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 26mg | Sodium: 198mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 818IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg