Leek and Swiss Chard Tart Recipe

Name: Leek and Swiss Chard Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 2 tablespoons butter; 3 large leeks (white and pale green parts only), coarsely chopped; 1 teaspoon dried thyme; 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups); 1 1/4 cups whipping cream; 3 large eggs; 2 large egg yolks; 1 teaspoon salt; 1/4 teaspoon ground black pepper; Pinch of ground nutmeg

Servings: persons

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons butter
3 large leeks (white and pale green parts only), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg

1
Roll out pastry on floured work surface to 12-inch square.
2
Transfer to 9-inch-diameter glass pie dish.
3
Trim overhang to 1 inch.
4
Fold under; crimp edges.
5
Cover; chill.
6
Melt butter in large nonstick skillet over medium-low heat.
7
Add leeks and thyme.
8
Sprinkle with salt and pepper.
9
Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes.
10
Add chard; saut until wilted, about 2 minutes.
11
Remove from heat; cool.
12
Position rack in bottom third of oven; preheat to 425F.
13
Whisk cream and next 5 ingredients in large bowl.
14
Mix in cooled leek mixture.
15
Pour filling into crust.
16
Bake tart 15 minutes.
17
Reduce heat to 350F and bake until filling is puffed and just set in center, about 15 minutes longer.
18
Transfer to rack; cool 10 minutes.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, 2 tablespoons butter, 3 large leeks (white and pale green parts only), coarsely chopped, 1 teaspoon dried thyme, and more.

Yes, Leek and Swiss Chard Tart 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.

That's it — enjoy your meal!

Leek and Swiss Chard Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions