I was inspired to make this swiss chard tart by the insert I receive in my Tara Firma Farms CSA vegetable box. I love swiss chard almost more than any other vegetable. I eat it almost every morning with my eggs. I like it steamed and plain. Its delicious and tender all by itself. It has phytonutrients, Vitamin C, K and A, B, and a ton of minerals including iron. The original recipe called for a bread crumb crust which I have substituted with a paleo potato chip crust. Just crush the potato chips with your hands and line the pie pan with the crushed chips.
I turned the tart upside down so you could see the potato chip crust
Ingredients for Swiss Chard Tart:
1 bunch of swiss chard
1 onion (I used red)
4 tablespoons of grass fed butter (or fat of choice)
1/4 bunch of fresh flat-leaf parsley
2 garlic cloves
4 large eggs
1/2 cup of cheese of choice (optional)
1/2 cup of chopped cooked bacon (optional)
4 tablespoons of grass fed butter (or fat of choice)
2 garlic cloves
Salt and pepper
1 cup of olive oil or coconut oil potato chips
Preheat the oven to 350 degrees.
Roughly chop the swiss chard and discard the rough stems.
Slice the onion into thin slices.
Dice the garlic cloves
Finely chop the parsley.
Heat the butter gently in a large saucepan over medium heat. Add the onion, garlic and a little salt and pepper and saute until golden brown, about 5 minutes. Add the swiss chard and the parsley and cook for 5 minutes more until the chard is steamed. Remove from the heat and let cool before assembling the tart.
While the vegetable mixture is cooling, whisk the eggs in a small bowl. Also crush about 5 handfuls of the potato chips. See my potato chip post for a list of “paleo-friendly” potato chips. Grease a 9 inch round or oval baking dish. I used my pie dish.
Assemble the tart by spreading the crushed potato chips evenly on the bottom of the baking dish. Then add the vegetable mixture, the bacon, and the cheese. Finally pour the eggs evenly on the top.
Bake for about 45 minutes, or until the top is golden brown. Serve hot or room temperature.
Inspired by a swiss chard tart recipe I received from Tara Firma Farms
