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.
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.
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 (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. you’ll love these savory goat cheese and sundried tomato muffins!
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!
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Mushroom and Chard Tart in a Whole Wheat Crust
Ingredients
- 1 recipe Whole Wheat Oatmeal Butter Pie Dough or your favorite pie dough , chilled
- 1 tablespoon plus 1 tablespoon 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
- ¾ teaspoon sea salt
- 2 tablespoons chopped parsley , optional
- 2 eggs, beaten with 1 teaspoon water
- 3 ounces sharp cheddar cheese, about 1 cup grated
- Freshly ground black pepper
- 2 tablespoons hulled sunflower seeds , lightly toasted, chopped
Instructions
- 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.
Notes
Nutrition
***This recipe is a revision of one I posted in July 2009, and migrated over from my old muffintalk.wordpress.com blog.
Absolutely delicious! Made it tonight, yummy!
Thanks Letty! · 28 October, 2016
Patti, I love that you report back when you try my recipes–thank you!! · 7 November, 2016