Butternut Squash and Swiss Chard Tart with Olive Oil Crust

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Butternut Squash and Swiss Chard Tart with Olive Oil CrustRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

To speed up prep time, roast the squash and par-bake the crust simultaneously.

Serves 6 (serving size: 1 wedge)


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6 ounces whole-wheat pastry flour (about 1 1/2 cups)
3 tablespoons pine nuts, toasted, chopped, and divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
3 cups cubed peeled butternut squash
4 teaspoons extra-virgin olive oil, divided
3/4 cup chopped onion
4 garlic cloves, thinly sliced
1 bunch Swiss chard, trimmed and thinly sliced (about 5 cups)
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2.5 ounces cave-aged Gruyère cheese, finely grated and divided


Hands-on: 30 Minutes
Total: 1 Hour, 35 Minutes

1. Preheat oven to 400°.

2. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/2 tablespoons nuts, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in a food processor; pulse 3 times to combine. Combine 1/4 cup oil and 3 tablespoons water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Sprinkle dough into a 9-inch pie plate coated with cooking spray. Press dough evenly into bottom and up sides of pie plate. Bake at 400° for 23 minutes or until lightly browned.

3. Combine squash and 1 teaspoon oil on a baking sheet coated with cooking spray; toss. Bake at 400° for 25 minutes, stirring once.

4. Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and garlic; sauté 7 minutes. Add chard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes or until chard wilts. Combine chard mixture, eggs, and 2 ounces cheese in a large bowl. Add squash and remaining half of nuts; toss gently to coat.

5. Pour the squash mixture into crust, and sprinkle with the remaining cheese. Bake tart at 400° for 23 minutes or until filling is set.

Created date

October 2015

Nutritional Information

Calories 363
Fat 21.1 g
Satfat 4.7 g
Monofat 11.4 g
Polyfat 3.3 g
Protein 11 g
Carbohydrate 35 g
Fiber 6 g
Cholesterol 75 mg
Iron 3 mg
Sodium 389 mg
Calcium 217 mg