Rainbow Chard, Leek & Gouda Crustless Tart is one of those unassuming looking recipes. What it lacks in the looks department it makes up for in taste. And granted, it is missing pastry but you’d hardly notice as flavors meld together to make this simple, rustic tart really quite fabulous.
I don’t want to be bossy & tell you how to shop or eat but, if you’re okay with it, I’m going to make a suggestion: if your budget has room, buy eggs from chickens allowed to roam free. Organic doesn’t mean the chickens who laid the eggs are living a happy life. Free-range chickens are allowed to roam in the barn & outside, free of cages & cramped living conditions, although some may argue that point. Of course if you’re lucky enough to have your own chickens or a neighbor who sells farm-fresh eggs – lucky you! Eggs are economical so if you can, opt for the free range. Local is best. The animal’s welfare is key.
Although I used rainbow chard, it’s not imperative. Swiss chard – ‘silverbeet’ as it’s referred to in my homeland, would be the more available, practical option. Of course, either will work. Rainbow chard is just so darn pretty. I almost wanted to put it in a vase on the center of the table. Growing up in Australia, Swiss chard was called “spinach”, then silverbeet. Of course it’d be called something different here in the US, so many things have a different name or are done differently here than where I was born & raised. That’s not necessarily a bad thing. It’s about what you know.
This week we buried my mother-in-law. She passed away last week after much illness. Death itself is the same no matter where you live. The funeral & dealing with her estate are vastly different here than back home. I’ve lived abroad for 17 years now & each day, each week I discover things still foreign to me. It makes me miss home & all that is familiar. And while it seems I’m digressing from talking about a leafy green, I’m not completely because it was the Swiss chard that stirred up memories. So I blame a humble vegetable for my nostalgia.
Mum was a good cook but I’d take this creamy, luscious Swiss Chard tart over her steamed ‘silverbeet’ any day. Pastry or no pastry.
If you enjoy frittata & quiche you’ll enjoy my recipe for artichoke, spinach & feta frittata.
- 1 bunch rainbow (or reg Swiss) chard (silverbeet), (about 5 or 6 stalks)
- 1 leek, white & pale green part only
- 1 tablespoon butter
- 2 garlic cloves, minced
- a good pinch of salt & pepper
- 1/2 cup dry Vermouth
- 8 large eggs
- 1/4 teaspoon freshly ground nutmeg
- 2/3 cup sour cream (or crème fraiche)
- 1 cup coarsely grated gouda, Swiss or gruyere cheese
- 2 tablespoons thyme leaves, plus extra for garnish
- Great a 9-inch pie dish. Heat oven to 350F (180C).
- Remove the leaves from each stalk of the chard & slice the stalks thinly. Cut the leaves into bite-sized pieces.
- Quarter the leek in horizontally, then thinly slice & place in a wire sieve. Wash thoroughly under running water to remove any dirt; drain.
- Melt butter in a large frying pan over medium heat. Add the chopped stalks of the rainbow chard, leek, garlic, salt & pepper. Cook, stirring occasionally, for about 7 minutes or until softened. Add vermouth & cook until reduced by half.
- Stir in the chopped chard leaves & cook, stirring until the leaves are just wilted. Remove pan from heat.
- Whisk eggs, nutmeg, sour cream & a pinch of salt & pepper together in a medium bowl until very well combined.
- Scatter the chard mixture, the cheese & thyme in the pie dish. Carefully pour over the egg mixture, move the chard mixture to allow the egg mixture to find its way into each nook & cranny. Bake in the middle part of the oven for about 30 minutes or until the top is a little puffed & the tart is set when you wobble it gently. Serve warm or cold with a salad.