Swiss chard, goat cheese, and leek tart pairs tender Swiss chard and sweet leeks with tangy goat cheese in a fragrant herb pastry. Pine nuts and golden raisins add crunch and a hint of sweetness. The finished tart is elegant enough for a brunch centerpiece, satisfying as a vegetarian main, and perfect sliced as an appetizer.
Notes on preparing Swiss chard: like spinach, chard can hold grit, so wash the leaves thoroughly in several changes of water. If you prefer to use the stems, cut them into 1/2-inch pieces and simmer them in homemade chicken stock for about 10 minutes or until crisp-tender, then cook them with the leeks. If you use red or rainbow chard, the color may bleed and tint the leeks; if this is a concern, choose chard with white stalks. – David Leite
Swiss Chard, Leek, and Goat Cheese Tart
This tart bakes to a flaky, aromatic crust filled with a savory custard of leeks and Swiss chard, finished with raisins, pine nuts, and crumbled goat cheese. It’s a versatile, elegant dish suitable for brunch, a light dinner, or a starter at a dinner party.
Ingredients
For the pastry
- 1 1/2 cups all-purpose flour, plus more for the work surface
- 1 tablespoon minced rosemary leaves
- 1 tablespoon thyme leaves
- 1/2 teaspoon table salt
- 12 tablespoons cold, unsalted butter, cut into 1/2-inch (12-mm) cubes
- 4 to 6 tablespoons ice water
For the filling
- 3 tablespoons unsalted butter
- 3/4 pound leeks (about 3), white and pale green parts only, rinsed of grit and cut into 1/2-inch (12-mm) pieces
- 1 pound Swiss chard, stems discarded, leaves washed and roughly chopped
- 3 large eggs
- 1/3 cup heavy cream
- 1/8 teaspoon nutmeg
- 1 1/4 teaspoons table salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons golden raisins, plumped in boiling water for 10 minutes
- 3 tablespoons pine nuts
- 6 ounces fresh goat cheese, crumbled
Instructions
Make the pastry
- In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended. Add the butter and pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas (about 13 to 15 one-second pulses).
- Transfer the mixture to a bowl and drizzle with 4 tablespoons of ice water. Mix thoroughly with a fork to form a shaggy dough. Squeeze a portion in your hand: if it doesn’t hold together, add the remaining water, 1 tablespoon at a time.
- Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C) and position a rack in the lower third of the oven.
- On a lightly floured surface, roll the dough into a 13-inch circle. Ease it into a 10- or 11-inch tart pan, fitting it snugly against the sides and bottom, and trim any excess. Prick the bottom with a fork and cover with parchment paper.
- Fill the tart with pie weights or dried beans and bake for 25 to 30 minutes. Remove the weights and parchment and allow the crust to cool.
Make the filling
- In a large nonstick skillet, melt the butter over medium heat. Add the leeks, cover, and sauté until softened, about 8 to 10 minutes, stirring frequently.
- Uncover, add the chopped chard leaves, and cook until the leaves have wilted and the excess moisture has evaporated, about 6 to 8 minutes.
- In a medium bowl, beat the eggs with the cream, nutmeg, salt, and pepper. Stir in the cooked vegetables to combine.
- Pour the mixture into the baked tart shell. Scatter the plumped raisins and pine nuts over the filling, and dot with crumbled goat cheese.
- Bake until the filling is set and slightly puffed, about 25 minutes. Remove from the oven and cool on a wire rack to room temperature before slicing.
Serve the tart
Slice and serve warm or at room temperature. This tart pairs well with a simple green salad for brunch or as a light dinner; it also makes attractive, flavorful appetizers when cut into smaller squares.
Nutrition
Serving: 1 serving
Calories: 628 kcal
Carbohydrates: 42 g • Protein: 16 g • Fat: 46 g
Saturated Fat: 26 g • Monounsaturated Fat: 12 g • Trans Fat: 1 g
Cholesterol: 196 mg • Sodium: 1000 mg • Fiber: 4 g • Sugar: 9 g
Nutrition information is automatically calculated and should be used as an approximation.
An LC Original
This recipe is an original from Leite’s Culinaria, presented here to highlight classic technique and balanced flavors in a vegetarian tart.
Recipe Testers’ Reviews
This recipe was tested and approved by multiple home cooks. Below are selected tester notes describing flavor, texture, and handling.
Jessie Hagan
The herb-scented pastry was a highlight: placing the rosemary and thyme in the dough rather than the filling let their aroma come through cleanly. Using leeks instead of onions preserved a gentle acidity that didn’t overpower the other ingredients. The filling became a jammy blend of flavors and textures; the raisins, pine nuts, and goat cheese elevated the tart and made it especially memorable. Baking times and results were reliable in a 10-inch tart pan.
L. Mitchell
A lovely tart: the interplay of cheese, sweet raisins, rich pine nuts, and tender chard worked beautifully. The crust was quick to come together and easy to handle. I served it at brunch with a green salad and breakfast sausages; it fed 6 to 8 comfortably and kept well for leftovers.
Cath Ramsden
The pastry was crisp and aromatic; the filling was rich but light, with raisins adding a touch of sweetness that contrasted nicely with the goat cheese. The recipe was straightforward and forgiving. I served it with a green salad and a chilled white wine; it made four generous main-course portions with salad or up to eight smaller portions for a buffet.