Recipe of the Month: Swiss Chard Tart with Kalamata Olives

Preheat oven at 400F

Tart Pastry:

1 ¼ cup flour, unbleached
1 tsp. lavender, dried and crumbled
1 Tbsp. fresh rosemary, minced
1 stick unsalted butter, chilled and cut into small pieces
2 tsp. Dijon mustard
3 Tbsp. ice water.

Place flour, rosemary, lavender salt and butter in a food processor and pulse until it looks like small pea shapes. Add the mustard and the ice water and pulse until the dough comes together like a ball.  Make the dough into a disc and cover with plastic wrap and chill for 1-2 hours. Roll the dough out on a lightly floured board making a circle to fit an 11-inch tart pan. Place pastry in the center and remove excess dough. Chill until filling is ready.

Swiss Chard Filling:

1 pound of Swiss chard, washed and ribs removed, then dried
3 Tbsp. olive oil
1 large white onion, chopped coarsely
5 cloves garlic, pressed
1 tsp. fresh chopped or dried thyme
1/8 tsp. nutmeg
¾ cup Gruyere cheese, grated
2 eggs
½ cup cream
2 cups Kalamata olives, pitted
3 Tbsp. currants
3 Tbsp. pine nuts, toasted
½ tsp sea salt

Cut the clean, dry Swiss chard into thin strips. Heat the oil in a large pan over medium high heat. Add the onion and sauté for 10 minutes. Add the chard, garlic, thyme and nutmeg. Cook the chard for 7-10 minutes until it has wilted nicely. Remove from the heat and cool slightly and add the cheese. Beat the eggs and cream together and then add them to the chard mixture. Place this filling in the chilled tart dough. Top with olives, currants and pine nuts, creating the design as you go. If you don’t have currants, don’t worry.

Bake the tart for 30-40 minutes. Serve hot or at room temperature.

Serves 8-10

Janice W. Thomas
Savory Spoon Cooking School

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Floral Wreath DYI from Heidi Stodola