Easy Swiss Chard Tart Recipe

As I recently mentioned on my Instagram account, tarts, quiches or savory pies are great options for when we don´t know what to make for a family meal. It´s easy, fast and you can make a delicious meal simplyby combining the ingredients you have in your fridge such as one egg, some cheese and veggies or maybe some viable chicken leftovers from the night before.

No dough? No problem, we´ve got that covered too: it has been a while since I last bought dough at the supermarket for my pies or empanadas. Making homemade dough it´s not that hard, and the best part: it´s a fresh and healthier option.

Another tip for an express tart is to freeze chopped onions or dehydrated onions (as the type I used this time). They come handy when you are in a hurry. And I usually try to have chopped bell peppers, leeks, parsley frozen too.

When I make savory pies, as it depends on what ingredients I have, I don´t relay on exact measurements. You can approximate, add a little bit more of what you really like or don´t put at all something you dislike.

FOR THE DOUGH

WHAT YOU NEED:

• 125 grams (4,4oz) all purpose flour
• 70 grams (2,5oz) lukewarm water
• 2 tbs of vegetable oil
• 1tsp salt
• Optional: (25 grams (1,8oz) rye flour (plus some more water), seeds, etc.

WHAT TO DO:

1. Mix all the ingredients listed above and reserve covered. It is ready to use.

FOR THE FILLING (serves two)

WHAT YOU NEED:

• 1 package of frozen swiss chard (cooked)
• 1 chopped onion (medium)
• 3 eggs
• 1 boiled and chopped egg.
• 1 tbs sour cream
• Whatever kind of cheese you have. I usually use grated Parmesan and mozzarella, but I had no grated Parmesan.
• Salt, pepper, nutmeg at taste.

WHAT TO DO:

Preheat Oven at 220C/428F

1. Place all the ingredients (except half an egg-beat one egg reserve half of the liquid) in a bowl. Mix well. Stretch dough and cover the pan you will use.
2. Pour the mixture over the stretched dough and add some extra cheese to gratin. If you are not using a tart oven dish, pull the border of the dough towards the centre of the quiche so that the filling is contained (see picture above for reference). 
3. Eggwash the dough with the remaining half egg and bake until golden brown for about 30 minutes.