Butternut Squash And Swiss Chard Tart With Olive Oil Crust Recipe

Name: Butternut Squash And Swiss Chard Tart With Olive Oil Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Gruyere cheese, finely grated and divided

Servings: persons

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 Gruyere cheese, finely grated and divided

1
Preheat oven to 400u00b0.
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 400u00b0 for 23 minutes or until lightly browned.
3
Combine squash and 1 teaspoon oil on a baking sheet coated with cooking spray; toss. Bake at 400u00b0 for 25 minutes, stirring once.
4
Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and garlic; saute 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.
5
Pour the squash mixture into crust, and sprinkle with the remaining cheese. Bake tart at 400u00b0 for 23 minutes or until filling is set.

1939

kcal

Calories

177

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash And Swiss Chard Tart With Olive Oil Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash And Swiss Chard Tart With Olive Oil Crust

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