Zucchini-Swiss Chard Tart

July 8, 2016

Zucchini-Swiss Chard Tart


Prep Time:   45 min     Cook Time:  50 min    Serves: 8



  • 1 9-inch refrigerated (or frozen, thawed) pie crust

  • 1 lb Swiss chard

  • 2 Tbl olive oil

  • 1 medium onion, chopped

  • 1-2 lbs zucchini, diced

  • 2-3 large garlic cloves, minced

  • 2 tsp fresh thyme, chopped

  • 1-2 tsp fresh rosemary, chopped

  • ½ c. grated Swiss or Gruyere cheese

  • ½ c. milk

  • 3 eggs


  1. Remove the stems/ribs from the Swiss Chard and chop them, set aside.  Chop the chard leaves and reserve.

  2. Heat oil over medium heat in a large nonstick skillet; add onion and chard stems. Cook, stirring, until tender, about 5 mins.  Add zucchini. Season to taste with salt and pepper, and cook, stirring often, until just tender, about 10 mins.  Add garlic and herbs, stir for 1 minute.  Stir in chard leaves and cover.  Cook until leaves are wilted, about 5 mins. Season with salt & pepper, to taste.  Remove from heat.

  3. Beat the eggs with milk in a large bowl.  Stir in zucchini mixture and cheese.  Add a pinch of salt & pepper, to taste.

  4. Preheat oven to 375.

  5. Press crust gently into tart or pie pan, partly up the sides.

  6. Bake on a rimmed cookie sheet for 50 mins, until set and beginning to color.  Let rest at least 15 mins before serving.  Can be served at room temperature.











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