Provençal Zucchini and Swiss Chard Tart Recipe (2024)

The whole wheat yeasted olive oil pie pastry was new to me as lining for a savory tart. Indeed, making it was easy (the recipe makes two crusts) putting it in the tart pan and serving it was a breeze. I added some porcini mushrooms, some pre-fried bacon pieces, and fresh herbs. The tart needed some spark though and I sprinkled medium hot pepper on top which helped. Pepper flakes in the filling might also work. Stores well and is versatile.

My husband declared the tart a "make again". I did use a prepared pie crust, but the result was yummy just the same!

This is a good base recipe - sometimes add other veggies such as mushrooms or peppers and occasionally toss in some cottage cheese or a little bit of bacon. Add some lemon zest for brightness and a few red pepper flakes. I skip the step of blanching the greens and just chop and cook in the skillet with the onion.

great base recipe! I halved the crust recipe to yield 1 crust, and rolled it out to fit my 12" springform tart pan, and used a 4th egg in the filling to adjust to the larger size. Used 300g of mature spinach instead of the chard, and ramps and basil instead of thyme and rosemary because that's what I had on hand. The thickness of the crust was perfect this way, I think it might have been too thick and bready for my taste using the smaller pan and 2/3 of the dough recipe instead of half.

This came out great and as other reviewers commented, the crust is easy to make and delicious. Be aware though, that it takes some time to prepare all the vegetables. Not a quick weeknight dish. I made dough in the morning and then refrigerated until dinner time. Came out fine.

Tasty way to use up 2 pounds of zucchini. I was careful to practically desiccate the chard & simmer off zucchini liquid to extent possible without overcooking. But when I added veg to egg & cheese, it all watered out. ???Had to lift veggies with slotted spoon into crust, and I worried I was leaving all the (binding) egg behind. That said, I liked how the tart turned out, not like a quiche but very vegetable forward; held together just enough for serving. Curious if anyone else experienced this?

Subbed Jarlsberg cheese for gruyere to $ave. Used frozen pie crust (blind baked - feedback from friends was they preferred it blind baked because usually savory tarts have raw-textured crusts). Sauteed onions, then added chard stems, then thinly sliced zucchini, then chard leaves, which left the veggie mixture dry enough. Blanching the chard leaves would have made the time to payoff ratio too high.

Loved this! Par baked the crust first and that sped up the overall cook time. Mine was done in 35 minutes. Didn’t blanch the Swiss chard just stirred it in at the end and made sure the water reduced. Great way to use up a TON of zucchini!

Add another egg

I make a crustless version and freeze individual slices- my go to for busy mornings. Use a ceramic pie pan, 1 extra egg and 1 extra oz. Gruyère. Cool completely, cut and wrap singular slices in seran. Best to thaw (on paper towel) before reheating in microwave. Essentially fancy omelette on a work day. Yes, takes a little time blanching, cutting ,etc but I feel worth it.

Used Trader Joe’s frozen crust in a box in 10 inch springform pan. Worked perfectly. Sautéed greens at the end of the sauté of onion, stems and zuke. All fit exactly in the pan. Really good! Next time would add fresh oregano to the thyme and rosemary; also it does need a lot of salt. Might try the blanching next time just to compare. Can’t imagine how this feeds 10. Very light - as our dinner, my husband and I ate nearly half.

While the filling was really tasty - I used zuchini, chard and kale from my garden, I thought the crust was a bust. I don't understand why you'd put in a bready crust vs. a good ole whole wheat pie crust. I would not recommend spending the time to make the yeasted crust at all, but I do recommend the filling with all the veggies! I used rosemary and basil as my herbs and they worked out great.

I was using store-bought 9inch pie crust and the filling ended up making enough for two. Really delicious and summery!

Simple but good!

I agree that this is too involved for a weeknight dinner, but it was fine when I had the time to spend on veggie prep. I thought the filling would be way too much for the flat-tart crust, but it was just right. I used my regular crust recipe that I use for quiche, and used the leftover 1/3 crust for a small cherry pie.

This is a good base recipe - sometimes add other veggies such as mushrooms or peppers and occasionally toss in some cottage cheese or a little bit of bacon. Add some lemon zest for brightness and a few red pepper flakes. I skip the step of blanching the greens and just chop and cook in the skillet with the onion.

Excellent recipe that used chard, zucchini, garlic scapes (1/2 cup in addition to the minced cloves called for in the recipe), and onion from our garden. Amazing that it doesn't use any cream. It really didn't need it and was still very hearty. I had no scale to weigh the produce, so the proportions were hard to determine. For two tarts (which I put in pie plates) I used 2 M-L zucchini and two very large bunches of large leaf Swiss chard. I used 4 eggs rather than 3. It was a crowd pleaser

Did not find the crust recipe until after I made this, so used a whole wheat crust from a different source. It was much better the next day when the herbs had time to open up. Made almost as written. Used 1 lb of zucchini and it still was almost too much. Used 1/2 lb of Swiss chard/spinach from the garden as that is all that was ready. Fresh herbs from the garden too. Augmented the eggs with a bit of cream and sprinkled on cheddar as that is what I had. Baked in a 10” pie dish at 380 for 40 min

Add another egg

I used a bunch of Kale in place of the chard. It was delicious!

Loved this! Par baked the crust first and that sped up the overall cook time. Mine was done in 35 minutes. Didn’t blanch the Swiss chard just stirred it in at the end and made sure the water reduced. Great way to use up a TON of zucchini!

Added greens to other veggies at the end. Cooled, drained & refrigerated. Added Aleppo pepper flakes to the mix. Used 1/2 portion of dough, froze second half. Cooked 50 minutes, could use 55-60 next time. Overall, great way to use abundance of fresh produce!

So good! I've made it as written and it was great, but this time I added Dijon and basil from my garden. Amazing! I didn't blanch the chard either time.

Made a double batch of yeasted tart dough, wilted the chard by a quick sautée, skipped the garlic, used lemon thyme and doubled the ingredients- put it all in a springform pan and baked for an hour. Delicious.