Swiss Chard & Gruyere Tart

this is really quick and easy especially if you get a pre-baked tart shell, frozen deep dish pie dough, or puff pastry

Shopping List:

• 1 bunch of swiss chard, ribs removed and diced, rough chop leaves (my csa box had rainbow chard and you can use either)
• 3 slices of bacon, cut into 1cm pieces
• 2 shallots, diced
• 1 garlic, minced
• olive oil
• 3 eggs
• 1 cup creme fraiche or 1 cup heavy cream
• 2 cups of gruyere cheese, grated
• handful of pine nuts
• s&p
• 1 puff pastry sheet

Recipe:

(makes 4-6 servings)

1) Preheat oven to 375.

2) In the meantime, heat the oil and saute the shallots for a few minutes and then add the garlic and saute for 1 min. Remove and set aside.

3) Add the bacon and fry until crispy. Remove and set aside. If there’s too much bacon fat left, pour a little out.

4) First add the diced ribs from the chard and saute. Then add the leaves and saute until wilted.

5) Set aside and combine the shallots, garlic, bacon, chard, gruyere (leave some for the top) and pine nuts.

6) In a separate bowl, mix the eggs, creme fraiche and s&p.

7) Lay the defrosted puff pastry on the pie/tart pan and press the sides against the pan. Add the chard mixture and pour over the creme fraiche mixture. Top with the remaining gruyere and bake for about 30 min.

8) Set aside to cool and then serve.

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