2.5 ounces cave-aged Gruyère cheese, finely grated and divided
How to Make It
Preheat oven to 400°.
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.
Combine squash and 1 teaspoon oil on a baking sheet coated with cooking spray; toss. Bake at 400° for 25 minutes, stirring once.
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.
Pour the squash mixture into crust, and sprinkle with the remaining cheese. Bake tart at 400° for 23 minutes or until filling is set.
I was very disappointed that this recipe as written did not execute well. My crust did not hold together but tasted all right; the filling was too thick and needed some lightening with a dairy product. I will use the basic ingredients of the recipe and try them in a known crustless quiche version.By the way, am I the only person who hates what My Recipes has done with its site? I am a Cooking Light fan, but the current iteration is hard to use and really discourages me from sharing.
You're not the only one, Carlsbad...the site needed work for a long time but they took it in the opposite direction. It's gotten better since the re-launch but it's still not even as functional as it used to be.
You are not the only one. It is getting easier, as I use the shopping list the way I used to use the menus. But their cozi site is too slow and doesn't allow sorting by new additions, making it easier to categorize the new recipes in folders.
I am really shocked by he negative reviews of this recipe! The filling is ridiculously good, and my crust was fine. It has a pretty distinct olive oil flavor but I liked that a lot. It is a little bit crumbly but I didn't think it was overly dry at all. Super good and loved it for breakfast the next day.
Agree with other reviews. The crust doesn't stay together. Tastes like a big pile of toasted flour. Needs less flour or more oil or butter or something. Filling needs more substance. Agree also there are way too many dirty dishes to mess with. Will not make again.
the crust and the filling were both very dry. Though the filling did hold together, it needed something else. Not sure how to resolve this. That, combined with the fact that there are a lot of pots and pans/dirty dishes involved, I would not make this again.
I made this as a side dish that could also serve as something 'hearty' for vegetarian friends. I thought the crust and the flavors were fantastic. A crowd pleaser for the meat eaters too! I did make the tart the day before and reheated for dinner. So reading other reviews maybe this is something that is better the next day?
The flavor was good, but the tart did not come together as expected. I don't know how it happened by the par cooking of my crust left it with a burnt taste and I had to make a different pie-style crust for it. Having just two eggs and the cheese to bind the filling together did not work for me. The filling ended up being quite dry as the liquid from the chard and vinegar was not enough. I agree with another review that the filling needed something else, maybe dairy to help make more of a custardy filling like one would a quiche by adding milk to eggs. Again, the flavor of the filling was quite good, but the whole thing did not come together very well. I will have to get back to it and do some more tweaking before I would serve this to anyone.
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