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Chard & Feta Tart

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  2 Hours
  8 servings
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired tart. The crackerlike crust is quite sturdy so you can serve this as finger food at your next party or alongside a mixed green salad for a light supper.

Make Ahead Tip: Store at room temperature for up to 2 hours. | Equipment: 9-inch tart pan with removable bottom
For Crust:
3/4 cup  whole-wheat pastry flour
3/4 cup  all-purpose flour
1 1/2 tablespoons  chopped fresh thyme or oregano
3/4 teaspoon  salt
3/4 teaspoon  freshly ground pepper
1/3 cup  extra-virgin olive oil
5 tablespoons  cold water
For Filling:
2 teaspoons  extra-virgin olive oil
6 cups  chopped chard (about 1 bunch), leaves and stems separated
2 tablespoons  minced garlic
2 tablespoons  water
2   large eggs
1 cup  part-skim ricotta cheese
1 teaspoon  freshly grated lemon zest
1/8 teaspoon  freshly ground pepper
1/2 cup  chopped pitted kalamata olives
1/3 cup  crumbled feta cheese
Chard & Feta Tart Recipe at
To prepare crust: Combine whole-wheat flour, all-purpose flour, thyme (or oregano), salt and 3/4 teaspoon pepper in a bowl. Make a well in the center and add 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes.

Preheat oven to 400ºF. Coat a 9-inch tart pan with removable bottom with cooking spray.

Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim any overhanging dough and use it to patch any spots that don’t come all the way up the sides. Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly brown, 20 to 22 minutes. Let cool on a wire rack for at least 10 minutes.

To prepare filling: Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, 2 to 5 minutes. Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon pepper in a large bowl. Fold in the greens, olives and feta. Pour the filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30 to 35 minutes. Let cool for 10 minutes before cutting into wedges.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 287
Fat. Total: 18g
Protein: 9g
Carbohydrates, Total: 21g
Fat, Saturated: 5g
Fiber: 2g
Cholesterol: 68mg
Sodium: 547mg
% Cal. from Fat: 56%
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