Swiss Chard and Mushroom Tart
This recipe is part of a series of posts. Please see The Oxbow Project for full details.
For this tart I started with a Mario Batali recipe and made a few modifications. After making it, there are additional changes I’d recommend and I’ll note them at the end of the recipe. I really liked this recipe and if you have lots of chard or kale it’s a great way to use it. I think it would be good with spinach, too, or a combination of greens.
Ingredients from Oxbox CSA box: Chard, onion, garlic
Swiss Chard and Mushroom Tart
- ¾ to 1 pound Swiss chard, washed
- 1 to 2 cups crimini or other mushrooms, sliced
- 4 tablespoons extra-virgin olive oil
- 1 Spanish onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
- 3 large eggs
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
- 1 cup bread crumbs
Preheat the oven to 350°F.
Bring 4 quarts water to a rolling boil and add 1 tablespoon salt.
Pull the Swiss chard leaves from the rough stems. Chop the leaves. Keep a few of the more tender stems and chop into small pieces, then set aside. Add the Swiss chard leaves to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.
In a 12-inch saucepan, heat 3 tablespoons olive oil over medium heat until hot but not smoking. Add the onion, garlic and swiss chard stems, and cook until soft and golden brown, about 5 – 10 minutes. Add the mushrooms and sauté about 5 minutes, until the mushrooms are becoming tender. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.
Meanwhile, break the eggs into a medium bowl. A batter bowl or mixing bowl with a spout is ideal. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the cooled Swiss chard to the egg mixture and toss to combine.
Use the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs, smoothing to form an even crust. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.
Bake until the top is golden brown, about 50 minutes. The tart will be puffed when first removed from the oven but will settle as it cools. Serve hot or room temperature.
- Next time I will reduce the bread crumbs to ¾ cup. I’ll still use ½ cup for the crust as this recipe does. But for the topping I’ll mix ¼ cup breadcrumbs with the Parmigiano and then spread the mixture over the top.
- I’ll also use a slightly smaller dish – maybe 8-inch diameter – for a slightly thicker tart
- I could also see baking this tart in a square or oblong pan, cutting the tart into small squares and serving as a bite-sized appetizer with a nice glass of wine!