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rainbow chard, leek & gouda crustless tart

January 26, 2018 by Lovoni +

580views
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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. 

rainbow chard, leek & gouda crustless tart

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. 

rainbow chard, leek & gouda crustless tart

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. 

rainbow chard, leek & gouda crustless tart

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.  

Swiss chard leek & gouda crustless tart

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. 

swiss chard leek & gouda crustless tart

If you enjoy frittata & quiche you’ll enjoy my recipe for artichoke, spinach & feta frittata. 

Swiss Chard, Leek & Gouda Crustless Tart
2018-01-26 05:47:59
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Ingredients
  1. 1 bunch rainbow (or reg Swiss) chard (silverbeet), (about 5 or 6 stalks)
  2. 1 leek, white & pale green part only
  3. 1 tablespoon butter
  4. 2 garlic cloves, minced
  5. a good pinch of salt & pepper
  6. 1/2 cup dry Vermouth
  7. 8 large eggs
  8. 1/4 teaspoon freshly ground nutmeg
  9. 2/3 cup sour cream (or crème fraiche)
  10. 1 cup coarsely grated gouda, Swiss or gruyere cheese
  11. 2 tablespoons thyme leaves, plus extra for garnish
Instructions
  1. Great a 9-inch pie dish. Heat oven to 350F (180C).
  2. Remove the leaves from each stalk of the chard & slice the stalks thinly. Cut the leaves into bite-sized pieces.
  3. Quarter the leek in horizontally, then thinly slice & place in a wire sieve. Wash thoroughly under running water to remove any dirt; drain.
  4. 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.
  5. Stir in the chopped chard leaves & cook, stirring until the leaves are just wilted. Remove pan from heat.
  6. Whisk eggs, nutmeg, sour cream & a pinch of salt & pepper together in a medium bowl until very well combined.
  7. 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.
By Lovoni
Fresh Hunger https://freshhunger.com/
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Filed Under: Appetizers, Breakfast & Brunch, Low-carb, Lunch, Mains, Sides & Veggies, Under 500 Calories, Vegetarian Tagged With: breakfast, gluten free, leek, low carb, quiche, swiss chard, tart

Comments

  1. Lovoni says

    February 2, 2018 at 10:00 am

    Swiss & rainbow chard has been in abundance in the stores here. Along with blueberries. And cheap. I’m cutting back on meat in our house & are opting for lighter meals. Which this is perfect for. Glad you enjoyed it. Thanks so much for letting me know. Much appreciated.

  2. Patricia says

    February 1, 2018 at 3:49 pm

    I made this a couple of days ago, and it was quite yummy. I use farm-fresh eggs, and I think that makes a difference. My only concern was that I thought that using the entire HUGE bunch of rainbow chard would be too much, so I didn’t. I was wrong. It wilts nicely, and I should have used it all. Also, I served it to hubby on a cold, dreary night, with a green salad, when I should have been serving stew or meat…. so will tuck this recipe away for the summer, when Swiss Chard is in season and we want a lighter meal. And DO use the sharper cheese, it really makes for a great tasting tart. Have shared this recipe with my family, as it is simple, easy and delicious!

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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As a new year lies before us & we can make it anything we want. So go forth how you want to continue. For me that’s with intent, small reasonable goals, simplifying home & life where possible & taking care of myself both my mental & physical health. 
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Pear & Ricotta Cake: it’s gluten-free with a bea Pear & Ricotta Cake: it’s gluten-free with a beautiful moist crumb, seasonal & festive. Serve it with a dollop of clotted cream & call it done! Add this dessert-like cake to your holiday menu. Click link in profile for the recipe. L xo

https://freshhunger.com/2022/12/06/pear-ricotta-cake/
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Hoisin Beef Noodles. I mean, who doesn’t like a Hoisin Beef Noodles. I mean, who doesn’t like a midweek quickie!? These noodles are sticky, with a touch of sweetness, a little heat (add more heat if you’re like me & love things spicy) and take but mere minutes to cook. Head to freshhunger.com for the full recipe. I’ll also add it in comments below. 
https://freshhunger.com/2023/01/17/hoisin-beef-noodles/
Enjoy! L xo
Have to add these #noodles were inspired by @marionskitchen ‘s cookbook ‘Always Delicious’. Check it out there’s some great recipes in it & her other two cookbooks. 
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Grab the link: https://freshhunger.com/2023/01/10/30-minute-creamy-chicken-chili/
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.
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#chili #chilirecipe #whitebeans #whitebean #freshhunger #foodstylist #foodstyling #foodblogger #foodstylingandphotography #rotisserie #leftovers #freshhunger #lovoni
Our darling mum passed away last year. I hear her Our darling mum passed away last year. I hear her voice every day offering support & advice. One of my favourites is this simple ‘start how you want to finish’ advice. It was told to her when she decided she’d take care of her mum, my nan, at home when she became very ill & needed around the clock care. 
As a new year lies before us & we can make it anything we want. So go forth how you want to continue. For me that’s with intent, small reasonable goals, simplifying home & life where possible & taking care of myself both my mental & physical health. 
Last year was a fucker, this year I’m taking care of me. We are nothing without our health. 
Happy 2023 to those who’ve stuck around with me, especially during my absence over the last 12 months, & to the newcomers who’ve joined the Fresh Hunger community. Thank you for your support. I’ve got some fun, helpful projects coming your way I can’t wait to share with you all. L xo
.
.
.
#freshhunger #lovoni #quotestoliveby #quotesdaily #2023goals #2023planner #newyeargoals
Brie Apple Cherry & Almond Tarts - grab the recipe Brie Apple Cherry & Almond Tarts - grab the recipe for these delicious bites on freshhunger.com
.
.
.
.
#freshhunger #lovoni #brietarts #christmasappetizers #pastry #pastrylove #brie #bakedbrie #foodstylist #foodstyling #foodstylingandphotography #foodphotography
Pear & Ricotta Cake: it’s gluten-free with a bea Pear & Ricotta Cake: it’s gluten-free with a beautiful moist crumb, seasonal & festive. Serve it with a dollop of clotted cream & call it done! Add this dessert-like cake to your holiday menu. Click link in profile for the recipe. L xo

https://freshhunger.com/2022/12/06/pear-ricotta-cake/
.
.
.
.
.
.
#glutenfree #glutenfreerecipes #ricotta #pears #uspears #photooftheday #freshhunger #lovoni #foodstylist #foodstyling #foodstylingandphotography #foodphotography #foodphotographer

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