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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 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.

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

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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.

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 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.

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.

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.

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


Make it a fabulous weekend–get in the kitchen and cook something full of veggies!

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Nutrition Facts
Mushroom and Chard Tart in a Whole Wheat Crust
Amount Per Serving
Calories 96 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 52mg17%
Sodium 314mg14%
Potassium 155mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 535IU11%
Vitamin C 2.4mg3%
Calcium 88mg9%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

***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

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