Tag Archives: tart

Swiss Chard Summer Squash Tart

23 Jul

Last week was incredibly hot.  So hot it was unbearable.  On the hottest day of the year to date, we still hadn’t set up our portable air conditioner.  So by around 5 pm it was cooler outside than in and we retreated to the backyard (hooray for having such a beautiful place to go!).   But even so, it was so hot I couldn’t even consider making dinner until the sun was low in the sky.  Luckily, being in the garden meant that we had plenty of time to consider our options, and look around for ingredients.

I’ve written this recipe as I will make it next time – because I was just sort of tossing in whatever leftover bits and pieces we had, to round out the flavors – so yours will look a little different than the photo (I made it with more ground turkey than I’ve written).  But I have to tell you – everything goes so incredibly well together that it won’t matter if you don’t measure.  Just make it.

Swiss Chard Summer Squash Tart

  • 1 tart shell (I made a quick whole wheat one with relatively little fat in it and it was okay, but I don’t have a ton of luck making pastry, so I don’t have a great recipe for you…  if I ever find pastry nirvana I’ll share)
  • 1/2 to 1 small onion, diced
  • 2-3 cloves garlic, crushed
  • 2-3 sprigs fresh thyme (obviously you could use dry thyme, but since it’s quite strong you’ll want to use just a pinch)
  • 1/3 lb ground turkey (optional, but we wanted to include some protein in the meal and it actually tastes good together)
  • 4-8 large leaves swiss chard, stems separated from leaves, cut into bite-sized pieces
  • 2 oz cream cheese or other soft cheese
  • 1/2 large summer squash (we grow big white patty pan squash that weigh about a pound each, but you can use zucchini or crookneck or whatever you like), cut into bite-sized pieces
  • 1/3-1/2 cup sharp cheese (we used parmesan, but you could use a sharp gouda or gruyere; the more flavor in the cheese, the less you’ll probably need to use)
  • black pepper, to taste

Bake unfilled tart shell for 10 minutes at 350 degrees and remove from oven.  In a large sautee pan, cook onion over medium heat in a little olive oil until softened.  Add garlic and thyme and cook for another 1-2 minutes or until garlic is soft.  Add ground turkey and cook for 2-3 minutes before adding swiss chard stems to the pan.  Cook turkey through and remove pan from heat.  Add squash, swiss chard leaves, cream cheese, sharp cheese, and pepper and mix well.  Spread filling in the tart shell and bake for 30 minutes at 350 degrees.  The top will be lightly browned.  Remove from the oven and let cool for 10-15 minutes to set before cutting and serving.

    Swiss Chard Tart (forgive the awful lighting - my kitchen light went out and we haven't replaced it with a powerful enough bulb yet)


Leek and Mushroom Tart

31 Mar

I saw a package of gorgeous leeks at Trader Joe’s a few weeks ago and knew I just had to get it.  They were green and tender, and totally cleaned already (I still split them in half and rinsed them well, since leeks have a tendency to be very sandy!).  So easy to use!

I happened to still have quite a few of the ingredients around from my goat cheese pizza (bet you didn’t know how well goat cheese and dried figs freeze!) and sort of played off the flavors in that recipe.  I wanted to make a tart, so I thought I’d just use a store-bought pie crust.  I will never make that mistake again – the pie crust was entirely too greasy and didn’t really hold up to all of the ingredients.  The topping, though?  Pure awesomeness.  I think I’d even venture to say it was as good as the pizza – and you could probably make it as a pizza just as easily.

Leek and Mushroom Tart

  • 1 tart shell, baked almost completely (I have a 10-inch tart pan, but if you have a smaller one your toppings will probably be better distributed)
  • 4-6 oz goat cheese
  • 2 tsp olive oil
  • a dash of each: lemon pepper, dry basil, dry parsley
  • 2 leeks, cleaned, halved, and sliced into 1/4 inch pieces
  • 1/2-3/4 cup chopped mushrooms (I used dried and rehydrated chanterelles, but I wish I could have found fresh!)
  • 1 clove garlic, minced
  • 2 chicken thighs, cut very small (you could do this with one chicken breast too, but I like the chicken-ness…  you could probably do this without chicken, if you prefer)
  • 1 small yellow potato, sliced extremely thin and cut into pieces
  • 4 oz dried figs (yes, that’s the rest of the package!), cut into very small pieces
  • 1 cup shredded mozzarella


Preheat oven to 450 degrees. 

In a small bowl, mix together cheese, olive oil, and herbs until smooth.  Set aside.

In a large sautee pan, heat a small amount of oil on medium heat until it shimmers.  Add leeks and garlic.  Cook 2-4 minutes to soften.  Add mushrooms and cook 3-5 minutes more.  Remove from heat into a bowl.  Add fig and potato pieces.

Add chicken pieces to sautee pan and place back on heat until the chicken is almost done (it still should be pink in the center – if you cook it all the way through in the pan it will be overcooked in the oven!).  Add to bowl with leeks, mushrooms, figs, and potatoes.  Mix to combine well.

Layer your tart shell (my pie crust shrunk - hence, no sides)

Layer your tart shell, spreading goat cheese thinly on the bottom, then adding the leek mixture, and topping the whole thing with mozzarella cheese (I was second-guessing this, though – do you have any better ideas for giving it some structure and meltyness?  I really had a picnic in mind when I made this – so we could eat slices of it without worrying that it was all going to come apart – which is why I topped it with anything at all).

Bake for 10-15 minutes, or until the cheese is bubbly and golden.  You’ll have a thin, but extremely flavorful, tart.  We served it with a beautiful green salad and it was soooo satisfying!

Okay, I recognize that this doesn't really look all that pretty. But it tastes fantastic!

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