Vegetarian

Chard and Zucchini Tart is for Dinner.

Chard and Zucchini Tart takes 30 minutes to prepare.

Chard and Zucchini Tart takes 60 minutes to cook.

Chard and Zucchini Tart makes 8 servings.

The ingredients for Chard and Zucchini Tart are:

1 recipe yeasted olive oil pie pastry

1 pound Swiss chard

Salt to taste

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 pounds zucchini, cut in small dice (1/4 to 1/3 inch)

2 to 3 large garlic cloves (to taste), minced

1 teaspoon fresh thyme leaves, chopped

1 to 2 teaspoons chopped fresh rosemary (to taste)

2 ounces Gruy?re cheese, grated (1/2 cup, tightly packed)

3 large eggs, beaten

Freshly ground pepper

Here is how you make Chard and Zucchini Tart:

1. Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.2. Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.3. Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruy?re. Mix everything together, add pepper, taste once more and adjust seasoning.4. Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.Yield: One 10-inch tart, serving eight to ten.Number of Servings: 8Recipe submitted by SparkPeople user MEGMUFFIN.

The nutritional information for Chard and Zucchini Tart is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 123.5

• Total Fat: 7.7 g
• Cholesterol: 87.5 mg
• Sodium: 153.1 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 3.1 g
• Protein: 6.5 g

The dietary needs meet for Chard and Zucchini Tart is Vegetarian