Swiss chard, pear and Gruyère tart… a savory small plate

Yesterday I promised that I would be back with a recipe from my book. Savory or sweet… that was up to you.

And I have to admit that you surprised me with the result. “They will want a sweet treat!”. I was certain you would. But when I counted the results this morning, I was wrong. You opted for a savory small plate.

Could it be the weather?

Autumn that makes you crave something cozy and warm?

I know that’s how I feel these days.

There are many savory and sweet tart recipes in the book, because after all, those are the things I like to eat myself.

Tarts and custards.

And the recipe I am about to share with you has both. Hearty yet delicate. One of my favorite recipes from the book… and also many of my friends’ favorite.

Swiss chard, pear and Gruyère tart.

Now, I hope you make it this weekend for your friends and family. And please report back with your thoughts.

I have made it three times myself in the last few days.

Oh, but wait…

Since you were so generous with your comments yesterday and many of you requested a sweet treat for your children, I cannot just leave you with one recipe.

Please be back tomorrow. There will be a surprise…

… that involves chocolate.

Swiss Chard, Pear, and Gruyère Tart

from “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking”

Makes one 9-inch round tart, one 14 by 4-inch rectangular tart or five 4-inch tartlets

Pastry Crust

1/2 cup (70 g) superfine brown rice flour
1/3 cup (45 g) quinoa flour
1/3 cup (35 g) almond flour
2 tablespoons potato starch
2 tablespoons tapioca starch
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch pieces
6 to 8 tablespoons ice water

1. Add the first seven ingredients to the bowl of a food processor. Pulse a couple of times to aerate. Add the cold butter to the flour mixture and pulse ten times, until the butter is cut into pea-size pieces.

2. Add 6 tablespoons ice water and pulse until the dough comes together. It will not form a ball. Check the dough to see if it holds together when pressed between your fingers. Add more water if needed.

3. Turn the dough onto a work surface, knead it a couple of times, and press it together to form a disk. Wrap it in plastic wrap. Press it down to flatten it and refrigerate it for 30 minutes.

4. Preheat the oven to 375F (190C). Lightly dust your work surface (preferably cold) and roll out the dough to a 1/4-inch. If the dough cracks while rolling, pinch it back together. Fill the tart mold with the dough and press it gently into the mold. Cut off excess dough. Refrigerate the dough for 15 minutes.

5. Blind-bake the tart by covering it with a piece of parchment paper and topping the paper with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights and paper and continue baking for another 10 minutes, until lightly golden. Let it cool slightly while preparing the filling. (Leave the oven on.)


Swiss Chard, Pear, and Gruyère Filling

2 tablespoons olive oil
1 medium leek, sliced
2 cloves garlic, minced
4 cups (175 g) chopped Swiss chard, (remove tough ribs but use the tender ones)
2 tablespoons white wine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
2 eggs
1 tablespoon sweet rice flour or cornstarch
1/2 cup (125 ml) whole milk
1/2 cup (125 ml) unsweetened coconut milk
1/2 ounce (15 g) Parmesan cheese, finely grated
2 ounces (60 g) Gruyère cheese, grated
1 medium Bartlett or Bosc pear, thinly sliced with a mandoline preferably
Microgreens, for garnish

1. In a large sauté pan, heat the olive oil over medium heat. Add the leek and garlic and cook until tender, about 5 minutes.

2. Add the Swiss chard, white wine, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and nutmeg. Cook until the chard is wilted and most of the liquid has evaporated, about 5 minutes. Set aside to cool slightly.

3. Whisk together the eggs, sweet rice flour, milk, coconut milk, Parmesan, 1 ounce (30 g) of the Gruyère, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.

4. Fill the tart crust with the Swiss chard and top with slices of pear. Lightly press the filling down and pour the custard over it. Top with the remaining Gruyère.

5. Bake at 375oF (190oC) for about 25 minutes, until golden brown. Let it cool slightly before cutting. Serve the tart garnished with microgreens.


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59 Responses to “Swiss chard, pear and Gruyère tart… a savory small plate”

  1. Delicious! This combination is so tasty. Thanks for sharing your lovely recipe with us.

    Cheers,

    Rosa

  2. argone says:

    Merci pour cette recette extraite de ton beau livre … je n’ai pas toutes les farines que tu as utilisées pour la pâte brisée, mais je vais essayer de me débrouiller quand même … et promis je reviens demain pour la surprise chocolat !

  3. Miammm ;-) I love it !

  4. Sarah says:

    What a delicious combination! I’m having a small brunch this weekend and this is exactly what I would love to serve. Your styling is so beautiful…do you do it everytime you prepare a recipe?

    I’m so looking forward to receiving your new book. Congratulations on it!
    Sarah

  5. Sini says:

    Oh this looks and sounds so delicious! I was actually looking for something with pears so this is perfect. And tomorrow it will be chocolate? Oh you’re just too good to us, Aran.

  6. tinajo says:

    As always I love your pics and the food you present! :-)

  7. Rowaida says:

    Wow looks amazing Aran can’t wait for your book to come up.

  8. Alexandra says:

    Salivating as I read the recipe. I bought some pears yeaterday. I’ll just go get some chard right now! I had preordered your book a while back and recently got an email from amazon that it’ll be shipped earlier than they thought. Best news ever! PS: Thanks so much for writing recipes including weights for ingredients. Makes life so much easier!

  9. Hannah says:

    A perfect fall tart! Thank you for sharing this one. I look forward to more in your book – and to chocolate tomorrow…

  10. KAM says:

    Heading out for a bit of shopping today…have the ingredient list items I need to purchase and will make this wonderful savory delight to share at supper tonite. Thank you so much
    Kristin

  11. Yelle says:

    Yay a savory plate! Although, I am excited for a sweet recipe too! If your sweet recipe is anywhere as delicious sounding as your savory one, I’m down :}

  12. Carmen says:

    AAAran GRACIAS!! wau…este finde la hago y te digo…mañana vuelvo aqui :D Ufff que ganas de que llegue el libro!bs

  13. Thanks all.

    Carmen – y si no tienes todas las harinas para la masa, no pasa nada. Es adaptable. Espero que te guste!

  14. Kim Garceau says:

    Thank you for your recipe, this looks really good! Even if I voted for a sweet treat, I’m happy with these tartelettes!!!! Merci!

  15. Kim- don’t fret… tomorrow I will be sharing a sweet treat recipe as well! :)

  16. My gosh these photos are so incredibly beautiful! I would love to gobble one of these tarts up right about now :)
    Thanks for sharing another incredible recipe!

  17. Hola Aran,
    Badakizu laurok Vermonten gauzela? zuk esaten zindun moduan ikusgarria da!! zelako koloreakkkkk, ahoa zabalik denpora guztian ikusten gabizenagaz. Ze herri politek eta zelako gente zabala topatzen gabizen. Zure argazkiak izan dira gure ispiraziona Vermontera etortzeko. Eskerrik asko.
    Non eta ze egunetan izango da liburuaren aurkezpena? Desietan gauz esku artean aukiteko zure liburua.
    Besarkada bat danontzat,
    Itxaso, Olatz, Jon eta Miren

  18. So very beautiful as usual. You prepare a feast for our eyes as well as our insides.

  19. Congrats on the book release, Aran! I cannot wait to get my copy :)

  20. Noa says:

    oh these are just gorgeous!
    love your blog!

  21. I live for anything with gruyere! Thank you for this!

  22. Noël says:

    Wow! This looks amazing. My family’s been gluten free for about a year and we feel so much better. My skin has never looked this good. Go figure. ;) I can’t wait to try this out and to get your book!

  23. What a beautiful combination of flavors – highlighted by your lovely photographs – as always such a feast for the eyes!

  24. Sina says:

    This looks delicious! I love the flavor combination. I can’t wait to flip through your book!

  25. Evitaa says:

    Extremely tasty tarts! I love pear & cheese mix, especially pears with gorgonzola :)

  26. Great photos and love seeing the pear trees as the origin of the main ingredient.

  27. Iratxe says:

    ¡… MMM… Qué cosa tan rica Aran, hasta aquí ha llegado el olor!. No te puedes imaginar lo que me gustan estos platos, qué sabores y que texturas… se me hace la boca agua. En espera de tu chocolateada receta… Un besote.

  28. Miren eta familia- Vermonten zauzie! Jo, ni be emozioneta nau zuek han zauziela jakiteagaz. Ni be gustora joango nintzen. Ze herriten zauzie? Leku berezie da bai.Liburuen aurkezpena leku desberdinetan egingo dot. Datorren astean NYen, gero hemen eta hile amaieran Seattlen. Ondo ibili eta laster arte!

  29. Wow. That looks AMAZING. :-D Awesome. Its sounding so delicious. Loved the other photographs too.

  30. Anonymous says:

    A “forest” of flavors in one tart! Amazing!
    Thank you very much Aran, I’m looking forward to your book!…
    And the chocolate treat of course!
    Greetings from Greece.
    Dimitra.

  31. antonia says:

    Hola Aran!
    quiero hacerlo este fin de semana pero me puedes decir qué es “Swiss chard”??
    gracias!!!

  32. Antonia- nosotros en el Pais Vasco les llamamos acelgas pero no se como se llaman donde vives. Te suena?

    Thanks all! Hope you get to make it.

  33. antonia says:

    Perdona Aran, son acelgas…. :), supongo que normales, es que me ha despistado lo de swiss…

  34. Ana Sofia says:

    This looks amazing and I have almost all the ingredients to try it this weekend. Is there a big difference between white and brown rice flour?

  35. Ana Sofia- We could use white if you don’t have brown. I prefer brown because of nutritional value but also heartier flavor. If you can, try to find superfine flour (white or brown). Crusts have so much better texture when the flour is milled finely.

    Hope you like it!

    Thank you!

  36. I can’t wait to try this recipe! It looks great and I bet it tastes extra wonderful! Love the sweet and savoury combination of pears and Swiss chard!

  37. Anonymous says:

    I am so looking forward to your book! It is on the top of my birthday wish list;) one question: how would you blind bake it if you were to use the 4″ tartlets?

  38. You would blind bake the tartlets the same. Place a piece of parchment on top of the dough and cover with dry beans. Just the same.

    Thanks!

  39. Anonymous says:

    Oh! I thought perhaps they would need shorter cooking time:) thank you.

  40. Denise says:

    Wildly delicious flavor combination. I love it. Will have to make a version of this – we are being a big dairy free over here so I will have to play around a bit. Or make them when L is traveling so I can devour the saltiness of the gruyere that I love so much.

  41. Denise- you can actually make it dairy free. use olive oil instead of butter for crust. then omit cheese and use all coconut milk instead. i promise you it will be great!

    Thank you!

  42. I love the idea of a sweet and savory tart. This would be great for brunch or lunch or just because! Such a great way to use the chard in my garden!

  43. Love the combo of pear and gruyere. Delicious tart!

  44. I’m so excited to try this savory dish, and I’m glad everyone picked savory because my husband is on his first ever diet, trying to lose a few pounds before Christmas- so if I make something sweet I end up eating the whole thing myself these days! Thanks for the recipe!

  45. Allison Day says:

    So beautiful, and such comfort food! I can’t wait to buy your cookbook once it comes out, especially if all the recipes are like this one. ^_^

  46. Kenon says:

    This looks amazing! I love the concept of this and I look forward to this being my November/Thanksgiving time snack.

  47. ddu says:

    I made this tart for dinner tonight, and it was delicious. The mellow leeks, earthy Chard, and sweet pears all came together for a complex and pleasing taste. Your book is on my holiday gift list! Best wishes.

  48. ¡Qué bella propuesta! abrazos y abrazos.

  49. Your photos and recipes are all just gorgeous! I can’t wait to get your new cookbook! Sweet hugs!

  50. [...] actually love this swiss chard, pear and gruyere tart that is from my new book. Seems like it’s everyone’s [...]

  51. Cali says:

    What a wonderful Blog. I love your recies and the photos of them..
    Greetings from germany
    Cali

  52. [...] Coppa, Apple, and Cheddar Tartines* – Autumn Panzanella – Turnip and Pancetta Ravioli with Crispy Sage -  Chard, Pear, & Gruyère Tart [...]

  53. [...] that used basic items that can be found in most kitchens. This tart was served for lunch (I used Aran’s recipe with a few tweaks), my spicy peanut kale salad (will post soon), potato kugelettes, homemade [...]

  54. [...] que nous faire du bien ! Pourquoi ne pas l’essayer et juger par vous-mêmes ?  Voici le lien de la recette sur Cannelle et Vanille (en anglais). Ingrédients pour la tarte à la bette à [...]

  55. [...] de sus tartaletas, por ejemplo la de remolacha, queso de cabra y cebolla caramelizada o la de acegas, pera y queso Gruyere, aunque yo las hago con pasta quebrada (mezclando harina de trigo integral y “blanca”) [...]

  56. […] hard to pick one, but my favorite savory recipe is the Swiss chard, pear and Gruyere tart, which is also in my book Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free […]

  57. Islay says:

    Ok I never comment on blogs but, I just want to thank you for sharing. I got your cook book a few days ago after finding your blog via Pinterest, and I am SO EXCITED to finally get to make gluten free food that actually tastes good. I just made this tarte and I had to stop my self from going back for thirds. My boyfriend has been a really good sport about my gluten free living but tonight he was actually excited about it, he couldn’t believe it was gluten free…he even started coming up with his own variations to experiment in the future ( he’s a food lover). I can’t wait to make EVERYTHING else in the book also I really appreciate that the book is organized by season.

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