Butternut Squash and Swiss Chard Tart with Olive Oil Crust

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. 

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 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?

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.

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.

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

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. 

The flavors were good. The crust came out with cracks all over it, but it held together okay once the whole thing was baked. However, it required a lot of separate pots and pans and multiple steps -- not good for a weekday. While the dish was good, it was not so fantastic that I'd want to do all that work again.

I made the crust exactly as the recipe states and had no problems. It was tender and flavorful. The only change I made to the filling was I added more squash because I had extra after cutting up 3 small squashes. It didn't seem to make any difference as the tart held together just fine. My husband and I thought this was delicious! My husband thinks some veggie-based dishes can be boring but he really liked this recipe. The leftovers were even better. My kids wouldn't try it but that is another story. I will definitely make this again. 

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.