Rating: 3 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

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

Recipe by Cooking Light December 2015


Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

1 hr 35 mins
30 mins
Serves 6 (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

363 calories; fat 21.1g; saturated fat 4.7g; mono fat 11.4g; poly fat 3.3g; protein 11g; carbohydrates 35g; fiber 6g; cholesterol 75mg; iron 3mg; sodium 389mg; calcium 217mg.