Butternut Squash and Swiss Chard Tart with Olive Oil Crust

9 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
30 Mins
Total Time
1 Hour 35 Mins
Yield
Serves 6 (serving size: 1 wedge)
By Sidney Fry, MS, RD
December 2015
RECIPE BY Cooking Light

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

Ingredients

  • Crust:
  • 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
  • Tart:
  • 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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 3

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

Step 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.

Step 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.

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Ratings & Reviews

Has Potential

Jessica
December 05, 2015
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. 

AlissaS
January 18, 2016
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.

cooktilldone
February 21, 2016
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.

Yum!

SkinnyJeans5
May 02, 2016
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.

Weird crust

lesliemu
March 06, 2016
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.

very dry

SReed10
February 29, 2016
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. 

Fantastic Dish

agavegal
February 06, 2016
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?

Delicious.

preciousthings
January 15, 2016
This recipe is amazing. My crust was a little crumbly because I added all the pine nuts to the crust, but it was still very tasty. Highly recommend...it is worth the work.

Skip the crust, the filling is great

Kristin
January 11, 2016
I tried to make the crust but it failed miserably so I put the filling in a store bought crust and it was good.

Crumbly burnt crust and dry filling

detailaddict
December 24, 2015
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.