Swiss Chard and Squash Seeds Tart Recipe

Tarte aux Blettes et Graines de Courge

[Swiss Chard and Squash Seeds Tart]

Had you been in my kitchen last week, you would have heard a small squeal of joy. That would have been me, unloading the contents of my weekly Campanier basket of fruits and vegetables, and discovering a lush bunch of swiss chard.

The next day found me picking up a couple of ingredients from the grocery store, then getting on to make this Swiss Chard Tart. I have recently bought a bag of squash seeds and a bottle of squash seed oil that I seem to throw into everything I make these days, and it turned out to be an excellent mix of flavors. In passing, squash seed oil is apparently excellent for your prostate, should you be in possession of one.

This tart is second cousin to a swiss chard pie I had made back in October of last year, which included raisins and pinenuts. This time, I decided to purée the cooked chard mixture before putting it in the pie shell. I like it both ways in terms of texture, but this second method makes for a much nicer appearance.

Tarte aux Blettes et Graines de Courge

– a bunch of swiss chard, white and green (about ten leaves)
– 1 tsp squash seed oil (substitute olive oil)
– two heaping tablespoons of ricotta
– 1 egg
– one roll of pie dough (I use store-bought, but home-made would be great)
– a handful of squash seeds
– salt, pepper
– 1/4 C caramelized shallots

Rinse the swiss chard under cold water. Separate the white stems from the green leaves. Chop the stems, discarding the ends. Cut the greens in pieces.

Heat the oil in a large skillet. Add the chopped stems, season with salt and pepper, and cook, covered, over medium-high heat for 10 to 15 minutes, until tender slightly translucent. Add the leaves to the skillet, and cook, covered, for another 10 minutes, until the greens are wilted. Give it a taste and adjust the seasoning.

In the meantime, toast the squash seeds in a small dry skillet, and preheat the oven to 220°F (430°F).

Transfer the cooked chard into a food processor, add in the egg and the ricotta, and pulse until thoroughly mixed.

Line a tart pan with the pie dough. Spread the caramelized shallots on the bottom of the dough, and sprinkle with half of the toasted squash seeds. Pour in the chard mixture, even out the surface with a spatula, and sprinkle with the rest of the squash seeds.

Put in the oven to bake for about 40 minutes, until the filling is somewhat set and the pie crust starts to turn golden. Serve with a salad, dressed with balsamic vinegar and squash seed oil.

  • http://www.cookingwithamy.com Amy

    Tell me what’s in your basket and I tell you what’s in mine!

    Maybe we should have a market basket event where bloggers can share their lists…I’ve always been fascinated by shopping lists (I know, I’m a freak) and what comes in those baskets is a snapshot of what’s fresh and in season.

  • http://www.supereggplant.com Mariko

    Our “campanier” (called a CSA here in the US. It’s short for Community Supported Agriculture) begins in early April. We always get a lot of chard, and I am often at a loss as to what to do with it, but not any longer, thanks to you! Merci!

  • http://chocolateandzucchini.com clotilde

    Amy – I love the idea of a “share your shopping list” day!

    Mariko – No CSA in the winter? That’s tough! Is it because it’s only local produce and they don’t grow anything in the winter in your area? Only three more weeks to go then, and let the swiss chard tart season commence!

  • cynthiaLW

    What kind of squash seeds did you use? You said that you had recently purchased squash seeds, but I’m wondering why I can’t just use some seed from one of the winter squash that I clean out before baking. Do I need to let them dry for a few days first? Also, I’m wondering where I can buy squash seed oil. Where did you read about it being good for the prostate?

    • Primordial Soup

      The squash seeds that Clothilde uses in this recipe appear to be shelled, so I am assuming that they are pumpkin seeds, or pepitas. Don’t know where you live, but that would be the common name in North America; shelled pumpkin seeds are available in the bulk food section of most supermarkets, or you can of course make your own.

      Pumpkin oil is a gourmet item, and is readily available at fancy stores, some farmer’s markets, and cheese shops.

      Hope this helps, as I just made this tart for dinner and the seeds add a nice crunch. If you can’t find pumpkin seeds, I would personally try slivered almonds, or even finely chopped walnuts for the top.

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