Imagine a dish that transforms humble ingredients into a sophisticated, mouthwatering experience that transports you straight to the French countryside. This Swiss Chard Tart with Chevre and Leeks is not just a recipe—it's a culinary journey that marries the earthy richness of Swiss chard, the delicate sweetness of leeks, and the tangy creaminess of goat cheese, all nestled in a perfectly golden, flaky crust. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this tart promises to elevate your cooking game and tantalize your taste buds like never before!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 bunch Swiss chard, chopped
- 1 leek, sliced
- 1 cup goat cheese (chevre)
- 3 eggs
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure your tart bakes evenly and achieves a nice golden crust.
- Prepare the pie crust. If you're using a store-bought crust, follow the instructions on the packaging. If you're making your own, roll out the dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim any excess dough hanging over the edges.
- Place the pie crust in the refrigerator to chill while you prepare the filling. Chilling the crust helps prevent it from shrinking during baking.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced leek and sauté for about 5 minutes until softened and translucent.
- Add the chopped Swiss chard to the skillet with the leeks. Cook for another 5-7 minutes, stirring occasionally, until the chard is wilted and any excess moisture has evaporated. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper. Ensure the mixture is well combined and slightly frothy.
- Add the sautéed Swiss chard and leeks to the egg mixture, stirring gently to combine.
- Crumble the goat cheese (chevre) into the mixture, distributing it evenly throughout. This will add a creamy texture and tangy flavor to the tart.
- Remove the chilled pie crust from the refrigerator and pour the Swiss chard and cheese filling into the crust, spreading it evenly.
- Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Once baked, remove the tart from the oven and allow it to cool for about 10 minutes. This will help the filling set further and make it easier to slice.
- Slice the tart into wedges and serve warm or at room temperature. It pairs beautifully with a simple green salad or a light vinaigrette.
Tips
- For the most tender and flavorful crust, ensure your pie dough is cold and handle it minimally to prevent tough pastry.
- Use fresh, crisp Swiss chard and drain it well after cooking to prevent a soggy tart bottom.
- Let your goat cheese come to room temperature before crumbling for easier distribution.
- Don't rush the cooling process—letting the tart rest helps the filling set and makes cleaner slices.
- For extra flavor, consider adding a sprinkle of fresh thyme or a dash of nutmeg to the egg mixture.
- If you're short on time, a high-quality store-bought pie crust works perfectly fine.
- This tart can be made ahead and reheated gently, making it ideal for meal prep or entertaining.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 15g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 145mg
