top of page

Zucchini-Swiss Chard Tart

Zucchini-Swiss Chard Tart

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.

Featured Recipes
Most Recent
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page