Savory Swiss Chard Tart

Swiss chard are a variety of chard with a tender and thin stem and a smaller leaf of a lighter green color than the usual chard. They also have a more delicate taste and are perfect for making omelets or, as in this case, the filling for a delicious springtime savory Swiss chard tart.

The crust of my super-healthy savory Swiss chard tart is a shortcrust pastry with whole wheat flour and oil, which is much tastier than a dough with just all-purpose flour (actually in Italy we use “00”, double zero, or “0”, zero, flour which are refined and only soft wheat flours).

Since I don’t use cheese, I replaced it with white bread soaked in milk. This is the same trick I use also to make frittata (omelette). This way I get a soft and well blended filling. Obviously abound with aromatic herbs: I prefer to use marjoram in my fillings, but try also thyme or chives.

INGREDIENTS

FOR SHORTCRUST PASTRY

• 260 g of whole wheat flour
• 140 g of all-purpose flour 0r “00” flour
• 100 g of extra virgin olive oil
• 180 ml of water
• 1 teaspoon of apple or rice vinegar
• Salt

FOR SWISS CHARD FILLING

• 2 bunches of Swiss chard (about 800 g)
• 3 slices of sandwich bread
• 1 glass of whole milk
• 1 egg
• 6-7 sprigs of sweet marjoram
• 1 garlic clove
• Extra virgin olive oil
• Salt

PREPARATION

1. Prepare the dough: in the stand mixer bowl or on the pastry board, combine the flours, oil, a pinch of salt and gradually add the water, with a teaspoon of vinegar, until the dough is soft and smooth (you may need less than 180 ml of water, because it depends on the absorption of the flour you are using).
2. Cover the dough and let it rest for at least half an hour, while you prepare the filling.
3. For the filling: wash the herbs well and slice them thinly, including the chard stalks, as they are very tender. Remove only the final part of the stem, the one close to the cut, which could be damaged.
4. Pour a little oil into a frying pan and add the garlic. Lightly brown it and then add the herbs. Add salt.
5. Cook them for about 10-15 minutes, allowing the cooking water to dry up completely. If the herbs are already cooked but there is still water in the pan, drain them in a sieve and squeeze them well.
6. Let the Swiss chard cool down.
7. Break the bread into pieces in a bowl and pour the milk over it. Mix the bread well with the milk. Then add the egg, the herbs, the marjoram leaves and mix well.
8. Adjust the salt if necessary.
9. Divide the dough in half and roll out one side into a round sheet about 3-4 mm thick.
10. Lightly, but thoroughly, grease a 25 cm diameter tart pan with a little oil and cover it with the dough .
11. Pour the filling into the mold and level it with a rubber spatula or with the back of a spoon.
12. Roll out the other half of the pastry to 2-3 mm thickness and seal the edges well. If you have any dough left over make a rolled cord and place it as a decoration along the edge of the pie.
13. Bake at 170 °C in a ventilated oven for 30-35 minutes.
14. Serve the cake preferably warm.