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Swiss Chard and Goat Cheese Tart

Dean Zanella - Rhapsody
Chicago, IL


For the Dough:
  • 3 cups flour
  • 3 T sugar
  • 1 tsp salt
  • 12 oz butter (chilled, cut into small pieces)
  • 1/4 cup ice water

Mix the flour, sugar and salt in a food processor.  Add the butter in pieces and pulse until the flour begins to thicken.  Add the water, pulse until small slumps of dough begin to form.  Form two balls with the dough, flatten into disks, let it rest in the refrigerator for about 30 minutes.

Roll out the dough on a lightly floured surface into a thin sheet and cover the tart pan with it, press the dough gently with your fingers onto the pan, start at the center and move outward, remove any excess dough from the edges but leave an inch to wrap around the edges of the pan - this will help prevent the crust from shrinking.

Prick the tart shell with a fork and let it rest in the refrigerator for at least 30 minutes or until ready to use.  Pre-heat the oven to 400˚F, line the shell with foil and fill with beans or baking beads for about 7-8 minutes, just  until the edges begin to get some color.

For the Filling
  • 1/4 cup olive oil
  • 1 medium onion , chopped
  • 1 bunch Swiss Chard cleaned and chopped medium
  • 1/4 cup vegetable stock
  • 3 eggs
  • 1 1/2 cups goat cheese
  • 1/2 cup heavy cream
  • fresh nutmeg
  • kosher salt and pepper

Preheat oven to 350˚F.  In a skillet over medium heat, cook the onion in oil until tender, 5 minutes; add swiss chard, a handful at a time, stirring.  When the chard is wilted add the stock, cover, lower the heat and simmer until the chard is tender (about 10 minutes).  Transfer to a bowl to cool.  IN another bowl beat eggs with goat cheese to blend thoroughly, add cream and stir in cooled chard mixture; season with nutmeg, salt and pepper.  Fill tart shell.  Bake 30 minutes, until cheese is firmly set on sides, but still slightly moist in center.  Cool on a rack about 10 minutes before cutting.

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