Filled with meaty golden sautéed mushrooms and vitamin-rich chard, this mushroom, chard, and cheddar tart is mostly all veggies, with a couple of eggs and a smattering of cheese to hold everything together. It’s baked in a flaky whole wheat oatmeal crust and finished with a sprinkle of crunchy roasted sunflower seeds.
At play here is what I call the amazing shrinking greens phenomenon. This time a big leafy bunch of chard greens reduces into a green tangle. When chard is your green leafy, be sure to use the stems, just pan-fry those colorful tasty stems along with the onions. When they’re soft, add the chopped chard leaves and cook until they’ve wilted and shrunk–into just enough to fill a 9-inch tart.
Mushrooms, sautéed to a dark golden color, add umami-rich flavor to the whole mix. They too shrink when cooked—so much that you can hardly tell they’re there. Except for a certain deeper flavor—mushroom umami, which highlights the sweetness and lessens the bitterness in chard.
Bake your mushroom, chard, and cheddar tart in a 9-inch tart pan with a fluted ring and removable bottom. If you don’t have one, use a small pie pan. The slices might not come out as easy, but promise, this tart/pie satisfies no matter how you present it.
I’m going to argue for the shorter-sided tart pan. Fluted tart pans with removable bottoms are inexpensive and really show off your food. Tarts, especially this mushroom, chard, and cheddar tart, are generally sturdy enough to pick up with your fingers—for enticing appetizers, cut into smaller wedges. For a light dinner, serve larger wedges along with a simple baby lettuce salad.
Both dessert sweet and veggie savory, you’ll find quite a few mouthwatering tarts on this bloggity blog. Like this decadent chocolate walnut tart, or this easy persimmon with its gluten-free pecan crust. For another savory tart, try this herbed goat cheese and caramelized onion tart.
I lined the pan with my dependable butter crust with whole wheat and oats. Feel free to use your favorite pie dough—or even one of those store-boughts. Shhhh—did I write that? Yeah. Well, make this tart in any pan, with any crust—this ones a keeper.
Wishing you a fabulous weekend–get in the kitchen and cook something full of veggies!
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- 1 recipe Whole Wheat Oatmeal Butter Pie Dough or your favorite pie dough, chilled
- 1 tablespoon plus 1 tablespoons olive oil
- 8 ounces fresh mushrooms, sliced
- 1 large bunch red chard, stems removed and cut in 1/2-inch pieces, leaves coarsely chopped
- 1 small onion, chopped (about ¾ cup chopped onions)
- 1 teaspoon red wine vinegar
- 3/4 teaspoon sea salt
- 2 tablespoons chopped parsley, optional
- 2 eggs beaten with 1 teaspoon water
- 3 ounces sharp cheddar cheese, grated
- Freshly ground black pepper
- 2 tablespoons hulled sunflower seeds, lightly toasted, chopped
- Spray a 9-inch fluted tart pan with a removable bottom with cooking spray, or brush with melted butter. On a lightly floured surface, roll pie dough into an 11-to 12-inch circle about 1/8-inch thick. Transfer the dough to the prepared pan. With your fingertips, press the dough into the pan, easing it into the corners, patching any tears or holes. Use your thumb to break off the excess dough at the top edge. Chill while you prepare the filling.
- Heat the first tablespoon of oil in a large skillet over high flame. Add the mushrooms and a pinch of salt. Sauté and cook and stir the mushrooms are golden brown and any liquid has evaporated. Remove from the pan and transfer to a large bowl.
- Preheat the oven to 400° F. Heat the remaining tablespoon of oil in the skillet over medium flame. Add the onion and chard stems and sauté until the onion is translucent, and the chard stems soften, about 5 minutes. Add the chard leaves. Cook and stir until the chard wilts and is tender, 5 to 10 minutes. Mix in the red wine vinegar, salt, and parsley. Remove from heat and add to the bowl of browned mushrooms.
- Stir in the eggs and about half of the cheese. Season with freshly ground pepper and more salt if you think it needs it. Scrape the filling into the prepared tart shell. Sprinkle with the remaining cheese and sunflower seeds.
- Bake 15 minutes, then lower the oven temperature to 375° F., and bake 20 to 25 minutes more until the filling is set and cheese on top is golden. (The filling will puff up slightly, with just 2 eggs.)
- Let cool 10 minutes. Center the tart over a bowl and gently nudge the removable ring so it falls away. Place the tart on a serving platter. Cut with a serrated knife.
***This recipe is a revision of one I posted in July 2009, and migrated over from my old muffintalk.wordpress.com blog.