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Mushroom, Chard, and Cheddar Tart

Filled with meaty golden sautéed mushrooms and vitamin-rich chard, this mushroom, chard, and cheddar tart is mainly veggies. A couple of eggs and a little cheese holds everything together. Baked in a flaky whole wheat olive oil crust, a sprinkle of roasted sunflower seeds gives this tart a crunchy finish.

Mushroom, Chard, and Cheddar Tart slices on rectangle platter | Letty's Kitchen

Click here to PIN Mushroom, Chard, and Cheddar Tart!

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. With chard, always include the stems for their lucious meatlike texture.

Saute the chopped stems along with the onions and when they’re soft, add the chard leaves and cook until they’ve wilted and shrunk into just enough to fill a 9-inch tart.

leafy red chard with stems on wood table

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.

Mushroom, Chard, and Cheddar Tart on glass platter, ready to serve | Letty's Kitchen

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.

Mushroom, Chard, and Cheddar Tart one slice on plate, fork on side after cutting a bite

I’m going to argue for the shorter-sided tart pan. Fluted tart pans with removable bottoms (affiliate link) are inexpensive and really show off your tarts. This mushroom, chard, and cheddar tart is sturdy enough to pick up with your fingers. Cut into smaller wedges, this tart makes a great appetizer. For a light dinner, serve larger wedges along with a simple baby lettuce salad.

You’ll find quite a few mouthwatering tarts on this bloggity blog, both dessert sweet and veggie savory tarts. 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.

Line your pan with this flaky mouthwatering whole wheat olive oil crust. It’s a press-in dough so no worries about rolling it out. Alternatively, use my dependable butter crust with whole wheat and oats. Feel free to use your favorite pie dough ‘cuz any crust makes this recipe a keeper, a recipe you’ll go back to whenever you have chard on hand!

Mushroom, Chard, and Cheddar Tart --showing how to remove bottom ring

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PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!

***This recipe is a revision of one I posted in July 2009, and migrated over from my old muffintalk.wordpress.com blog.

2 comments

  • Patti

    Absolutely delicious! Made it tonight, yummy!
    Thanks Letty! Reply · 28 October, 2016

    • Patti, I love that you report back when you try my recipes–thank you!! Reply · 7 November, 2016

5 from 2 votes (2 ratings without comment)

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