Swiss Chard Tart

Serves: 4-6


1 tablespoon olive oil

1 small onion, chopped

2 eggs, hardboiled then peeled and sliced

2 large bunches of Swiss chard (white stems preferred if available)

1 cup shredded mozzarella cheese or queso cremoso

2 pie crust rounds-either your recipe for pie crust or Pillsbury (or similar) pre-made Pie Crusts (or tapa para tarta)

salt to taste

pepper to taste


Preheat the oven to 350 degrees Fahrenheit. Heat the oil in a large skillet over medium high heat and sauté the onions until translucent. Wash the chard very well (grit is common!) Remove the hard stems of the chard, and chop coarsely. Add the chard to the onions with a couple tablespoons of water and a little salt, and cover, steaming until wilted. Add the pepper and cheese and mix well. Heat through until the cheese is melted. Remove from heat and let cool slightly. Drain off any liquid.

Put 1 pie crust onto a round (pizza) pan. Put chard mixture onto the center of the pie crust. Arrange slices of egg on top of chard mixture. Cover with second pie crust round and seal the edge all the way around by twisting the dough, so that none of the filling seeps out during baking.

Bake until crust is golden brown, about 35-40 minutes. Cut into wedges. It can be served hot, cold, or at room temperature.

Popular vegetable substitutions include: Rainbow Chard

Recipe and photograph courtesy of Rebecca at