Swiss Chard Tart


Last Friday, we had dinner at our friends Lisa and Ernst’s house. One of our friends, Gigi, wanted to learn how to make Japchae so we invited ourselves to Lisa’s house for the cooking class.  Unfortunately, my husband and I arrived an hour late because of an accident on the freeway so I missed the lesson.  Anyway, we got to enjoy the korean noodles and also the spring rolls they made for appetizers. But what I equally enjoyed was “raiding” Lisa’s garden.  I always try to help her “harvest” her produce. LOL! In addition to bags of oranges picked from her orchard, I got beets, swiss chard, basil and tomatoes.  Who needs the farmer’s market?

I cooked some of the swiss chard the next day. They sure taste great especially when freshly picked from the garden instead of sitting in the produce section of the grocery store!  A quick saute in olive oil with onions and garlic made for a wonderful side dish to the fish my husband grilled for lunch.  The rest of the chard, I made into a tart. Or maybe it’s called a quiche?


  • 1 lb swiss chard (leaves only), chopped
  • 5 cloves garlic, sliced
  • 1 onion, sliced
  • 2 tbs olive oil
  • 5 oz boursin cheese ( 1 box)
  • 4 eggs, beaten
  • 1/2 cup cream or half and half
  • 1/4 cup grated parmesan cheese
  • puff pastry (recipe below or you can use a sheet of store-bought pastry)



  1. Preheat oven to 350F.
  2. Roll puff pastry on tart pan and chill in refrigerator until ready to use.
  3. Heat oil in saute pan. Add onion until soft, about 5 minutes.  Add garlic and chopped swiss chard, cooking until wilted. Set aside and cool.
  4. In a bowl, whisk eggs, cream and parmesan cheese.
  5. Remove tart pan from refrigerator.  Cut boursin cheese in small pieces and spread over tart pastry.
  6. Add cooked chard then pour egg mixture over.
  7. Bake for 35 – 40 minutes or until brown on the sides and center is set.  Transfer to a wire rack and cool.


Puff Pastry

  • 6 oz cold butter cut into small pieces
  • 6 oz cold flour
  • 2 – 3 oz cold water
  • a pinch of salt
  1. Sift flour and salt over cold butter. Cut in using pastry blender or your fingers until it resembles coarse crumbs.
  2. Slowly pour cold water, a little at a time, mixing until dough is combined and You might not need all the water. Do not overwork or overwater dough.
  3. Shape the dough and roll out into 1/2 inch thick rectangle. Fold into three (like a letter) using a pastry scraper, rolling out into 1/2 thick rectangle afterwards.  Do this 5 times then wrap and chill for at least half an hour.
  4. When ready to use, fold the dough two more times then roll out over tart pan. Chill for at least 20 minutes before baking.
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