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Mushroom, Chard, and Cheddar Tart | Letty's Kitchen
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5 from 2 votes

Mushroom and Chard Tart in a Whole Wheat Crust

Loaded with veggies, this healthy tart works as an appetizer, or for dinner, served along with a crisp green salad. Use a homemade crust or one you buy at the store. Makes one (9-inch) tart or pie.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: Vegetarian
Keyword: chard recipe, savory tart
Servings: 8 servings.
Calories: 96kcal


  • 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
  • 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.


Nutrition information is mean to be an estimate only. Pie crust nutrition is not included in estimate. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.


Calories: 96kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 314mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 2.4mg | Calcium: 88mg | Iron: 0.6mg