Spinach and Swiss Chard Tart

 I was hungry and in the mood for something very green. I could see some of the spinach and swiss chard getting that sad, wilty look to them and I immediately decided to make this tart to use up my greens. This tart is simple, nutritious and very easy to prepare- especially if you use Elana's recipe for the crust. I have made this time and time again and it always seems to come out just right. 

 

So here it is:

Elana's recipe for tart crust, pre-baked for 10-15 minutes and allowed to cool (it's ready when it is golden brown)

half a yellow onion, chopped

 

1 large garlic clove, pressed

1 small salad container of baby spinach

 

1 bunch swiss chard, thick stems removed

2 eggs, beaten

1 tbsp olive oil

1/2 tsp mexican chili

salt and pepper to taste

 

1. Pre-bake and cool your crust.

2. In a pan, heat 1 tbsp of olive oil at medium-high heat and saute the onions until golden-brown and soft.

3. Add the spices and garlic and sautee for another minute before adding your greens. 

4. Cook the greens until wilted 5-7 minutes and removed from heat and allow to cool.

5. When mixture has cooled, add the beaten eggs and mix thoroughly and fill the tart crust.

6. Bake in the oven at 350 degrees for about 15-20 minute, or until veggie filling has set.

 

*You can easily add sundried tomatoes and goat cheese to this tart if you wanted, it would make a delicious variation!

 

 

 

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