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rainbow chard, leek & gouda crustless tart

January 26, 2018 by Lovoni | 3 Comments

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 12:47:59
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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.

    Reply
  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!

    Reply

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Well hello there…

I’m Lovoni – food stylist, cookbook author, once-upon-a-time TV cooking show host, food photographer & gypsy Really, I’m just greedy with a passion for good food, made right. I believe wholesome food is something to take pleasure in without guilt. I love simple living, whimsy & adventures.

 

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Meanwhile I’m still wanting warm & comforting foods making use of the seasonal foods. What are you excited to make as the seasons transition? 

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Get the recipe here: https://freshhunger.com/2018/12/07/oxtail-in-red-wine/

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Cottage pie - the granddaddy of savory comfort foo Cottage pie - the granddaddy of savory comfort food. Simple & inexpensive to make, this is a meat & tater lovers heaven. 
~
I used grass-fed ground beef from @firstfruitsfamilyfarm that I picked up @wheelers.cafe on the weekend. 

https://freshhunger.com/2021/02/22/cottage-pie/

#buylocal #grassfedbeef #freshhunger #pie #comfortfood #comfortfoodrecipes #onmytable #inmykitchen #foodstyling #potato #mashedpotatoes #comfortfood #foodphotography
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https://freshhunger.com/2021/03/04/squash-goat-cheese-sticky-walnut-salad/
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.
#saladsofinstagram #freshhunger #lovoni #onmytable #inmykitchen #spinach #wholesomeingredients #hautecuisines #prettyfoodtastesbetter #chickpeas #cawalnuts #walnuts #feedfeed @thefeedfeed
Some foods’ appearance beguiles the taste & text Some foods’ appearance beguiles the taste & texture. This is one such dish. Super Crunchy Herb, Lemon & Parmesan Chicken served with a lemony, garlic, caper butter. Breaded chicken & fish are favorites of mine. Served simply with some sea salt & lemon wedges or with this lemony butter sauce. Serve with creamy mashed potato & steamed green beans & call me; I’ll be there! I’ll even bring wine xo

https://freshhunger.com/2021/03/02/crispy-chicken-with-lemon-butter/
.
.
.
.
.
#organicchicken #freerangechickens #butcherbox #herbs #lemon #capers #crunchy #crispy #freshhunger #lovoni #onmytable #inmykitchen #tuesdaydinner
Happy March 1st. The start to a new month needs ca Happy March 1st. The start to a new month needs cake - One Bowl Banana Cake with Caramel Drizzle. There’s something warm & comforting about this cake, especially today. Spring briefly revealed herself to us this past weekend & then she slinked back into the abyss.  Soon. 
Meanwhile I’m still wanting warm & comforting foods making use of the seasonal foods. What are you excited to make as the seasons transition? 

https://freshhunger.com/2020/04/29/one-bowl-banana-cake-with-caramel-drizzle/
.
.
.
#freshhunger #lovoni #cake #drizzle #banana #caramel #feedfeed #feedfeedbaking #drizzle #caramel #onebowlcakes #inmykitchen
Salmon, Leek & Ricotta Tarts because yesterday & t Salmon, Leek & Ricotta Tarts because yesterday & today we got a little taste of spring & I think these tarts are just that - a little taste of springtime. Mine you, we still have a foot of snow in our backyard but this time last week it was more than double that so I’ll take this. Only 20+ days until spring. Hang in there! 

https://freshhunger.com/2019/12/09/salmon-leek-ricotta-tarts/
.
.
.
.
#springtimevibes #salmon #salmondinner #pastry #leeks #quiche #pastrytart #cream #farmfresheggs #freshhunger #lovoni #inmykitchen #onmytable
Oxtail in Red Wine: when I first added this to my Oxtail in Red Wine: when I first added this to my website & shared it on Pinterest, I almost blew up my Pinterest account. It was so popular. I was shocked. Really I made it for my husband a couple of times and the recipe was so nice I had to share. I thought here the words “ox tail” might turn people away. I was wrong, quite the opposite. Nowadays it’s beef tail not ox because oxen numbers, as far as I’m aware, have been on the decline and is the reason for beef tails being used but they’re still referred to as ox tail. 
Get the recipe here: https://freshhunger.com/2018/12/07/oxtail-in-red-wine/

.
.
.
.
.
#oxtail #comfortfood #beefiswhatsfordinner #beeftail #cookedwithwine #inmykitchen #wholesomefood #carrots #redwine #freshhunger #lovoni #onmytable
Cottage pie - the granddaddy of savory comfort foo Cottage pie - the granddaddy of savory comfort food. Simple & inexpensive to make, this is a meat & tater lovers heaven. 
~
I used grass-fed ground beef from @firstfruitsfamilyfarm that I picked up @wheelers.cafe on the weekend. 

https://freshhunger.com/2021/02/22/cottage-pie/

#buylocal #grassfedbeef #freshhunger #pie #comfortfood #comfortfoodrecipes #onmytable #inmykitchen #foodstyling #potato #mashedpotatoes #comfortfood #foodphotography

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