Pregnant Lady Greens Tart Recipe

Name: Pregnant Lady Greens Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yeasted Dough; 1 teaspoon active dry yeast; pinch of sugar; 1/4 cup warm water (105-110 F); 1 1/4 cups flour; 1 egg; 3 tablespoons sour cream; 1/2 teaspoon salt; Tart filling; 1-2 tablespoons olive oil; 1 bunch chard plus three stems, chopped and rinsed; 1 bunch kale, chopped and rinsed; 1 yellow onion, finely chopped; 2 cloves garlic, minced; salt and pepper to taste; 1/4 cup golden raisins; 1/3 cup toasted almonds; 1 cup milk (I used 1%); 1/2 cup half & half; 3 eggs, whisked; 1/3 cup grated parmesan or asiago; zest of half a lemon

Servings: persons

Yeasted Dough
1 teaspoon active dry yeast
pinch of sugar
1/4 cup warm water (105-110 F)
1 1/4 cups flour
1 egg
3 tablespoons sour cream
1/2 teaspoon salt
Tart filling
1-2 tablespoons olive oil
1 bunch chard plus three stems, chopped and rinsed
1 bunch kale, chopped and rinsed
1 yellow onion, finely chopped
2 cloves garlic, minced
salt and pepper to taste
1/4 cup golden raisins
1/3 cup toasted almonds
1 cup milk (I used 1%)
1/2 cup half & half
3 eggs, whisked
1/3 cup grated parmesan or asiago
zest of half a lemon

1
Add yeast and sugar to warm water, set it in a warm place to proof.
2
Put 1 cup flour and the salt in a large bowl and make a well. Add the egg, sour cream and water yeast mixture to the flour.
3
Stir with a wooden spoon until it comes together, adding only enough flour to make the dough not sticky. Form it into a ball and sprinkle the top with flour.
4
Put dough into another, clean bowl and cover. Place in a warm spot and let rise for 45 minutes to an hour. After it has risen, put it in a tart pan and spread it so that the dough rises about 1/4 inch above the edge of the pan, using a bit of flour if necessary to make it workable. If you're not ready to put it in the pan, punch it down and let it rise again.
5
Once it's in the pan, if it shrinks back when you're trying to spread it, cover it and let it rise for another 20 minutes. Once you've got it in the pan and spread it out, use it or if you're not ready, you can refrigerate it until you're ready.
6
Heat oven to 375 F. Saute the onion and the chard stems in the olive oil until the onion is translucent, about 5-6 minutes. Season with salt and pepper. Add the garlic and cook until fragrant, about another 1 minute.
7
Add the chopped kale, season lightly with salt. Cook for about 2-3 minutes, tossing with tongs to expose all of the greens to the heat.
8
Add the chard to the kale, and toss to make sure it all gets cooked. Continue to cook the greens for 5 minutes or so until everything is tender.
9
Add the raisins to the pan, toss to evenly distribute.
10
Once the greens have cooled, squeeze out the excess moisture.
11
To make the custard, whisk the eggs and add them to the milk and half&half. Season with a little salt and pepper if you're greens aren't seasoned enough. Stir in the zest and the cheese. Add the greens to the custard and stir to combine.
12
Place the tart pan on a baking sheet lined with foil. Add the custard-greens mixture to the shell. Sprinkle with the toasted almonds.
13
Cook for 40-50 minutes until the crust is golden brown and the custard is set. Let cool for about 10 minutes before serving to allow everything to come together. Remove from pan and serve

689

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 22 ingredients. The key ingredients include: Yeasted Dough, 1 teaspoon active dry yeast, pinch of sugar, 1/4 cup warm water (105-110 F), and more.

Yes, Pregnant Lady Greens 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!

Pregnant Lady Greens Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions