Wednesday 2 July 2014

Swiss Chard and Beet Greens Tart

Best. Tart. Ever.   I made this twice in the past week because it is so yummy!  And I have a ton of swiss chard and other greens that need to be used up from the garden.  This is delicious hot from the oven or at room temperature.


1/3 onion, chopped
3/4 pound of mixed swiss chard or beet greens, shredded thick (about 5 cups packed)
2 Tbsp chopped chives
lemon juice
2 heaping Tbsp ricotta
1.5 ounce feta, crumbled
1 puff pastry piece (1/2 package)
Aged cheddar

Heat oven to 425 degrees F.

Add olive oil to a heated pan and saute onions until softened.  Add in the greens (chard, beet greens and chives) and stir to coat with the onions.  Cook until wilted - this should only take 2-3 minutes.  Season with salt and a squeeze of lemon juice.  Set aside and allow to fully cool.

Prepare the puff pastry ... some are ready to use as is and some need to be rolled out.  You want a crust about 12" x 12".

Add the ricotta and feta to the greens mixture and stir well to combine all ingredients.  Place mixture in the middle of the puff pastry sheet and fold corners up for a roughly formed tart shell.  Top with thin slices of aged cheddar.

Bake approximately 30-40 minutes until the pastry has browned.


  1. It sounds delicious. And I am always looking for a way to use up chard. It is just so prolific.

  2. Yes, like most greens I wait and wait and wait ... then it all comes up like crazy and keeps on coming! But no complaints here. I assume it's like spinach and can be cooked and frozen although I've never tried.

  3. Sounds delicious - will definitely be giving this a try this summer.