Chard & Feta Tart

6 Reviews
From: EatingWell Magazine January/February 2008

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.

Ingredients 8 servings

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  • 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
  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. Preheat oven to 400F. Coat a 9-inch tart pan with removable bottom with cooking spray.
  3. 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.
  4. 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.
  • Make Ahead Tip: Store at room temperature for up to 2 hours.
  • Equipment: 9-inch tart pan with removable bottom

Nutrition information

  • Serving size: 1 slice
  • Per serving: 191 calories; 12 g fat(3 g sat); 1 g fiber; 14 g carbohydrates; 6 g protein; 11 mcg folate; 41 mg cholesterol; 1 g sugars; 1262 IU vitamin A; 7 mg vitamin C; 99 mg calcium; 1 mg iron; 351 mg sodium; 126 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 8 servings: 1 starch, 1 vegetable, 1 medium-fat meat, 2 1/2 fat 12 servings: 1 starch, 1/2 medium-fat meat, 2 fat

Reviews 6

May 25, 2011
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By: Peanut
Great to make with a combination of leafy greens Tis the season for farmers markets and I tend to go overboard buying the fresh, delicious leafy greens. this recipe was perfect for using up the extra greens! In addition to chard, I used a combination of beet greens, kale and a bit of fresh basil. I also substituted low fat cottage cheese for the ricotta and used black olives instead. The crust was so tasty! And I especially enjoyed the lemon zest - I was skeptical of it at first but it added a really nice dimension of flavor and went well with the basil. My guy gave it a 3 out of 5 but ate most of the tart so I don't think he will complain if we have this again in the future.
August 05, 2010
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By: EatingWell User
I've made this a half dozen times the past 2 summers - its become a real Potluck favorite. Today, I noticed the garden didn't have as much chard as I thought, so I picked some collards as well. To bulk the measly greens up, I added about 2 1/2 cups minced eggplant, summer squash and zucchini (also from the garden, then sauteed everything. Then I realized I was also out of ricotta! So I substituted tofu. With the feta, lemon and olives, plus the peppery crust, this worked fantastic! This recipe is a true winner, no matter how one messes with it!
January 02, 2010
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By: EatingWell User
light and savory. also skipped the olives. served this for new year's eve dinner and everyone loved it. i think the crust was great - having the thyme baked in made it savory. will definitely make this again!!
January 02, 2010
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By: EatingWell User
skipped the olives, also. served this for new year's eve dinner and everyone loved it. i think the crust was great - having the thyme baked in made it savory. will definitely make this again!!
December 03, 2009
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By: EatingWell User
I did not make the crust. I used a refrigerated pie crust. I also used spinach instead of chard, half the amount of olives and the zest from one lemon (which was a little more than stated). I thought this was wonderful! My family didn't like it very much. The flavors were too strong for them. You could skip the olives all together I think because of all the flavors but I liked what they added. The lemon flavor was great. Mine looked just the picture. Loved it.
November 15, 2009
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By: EatingWell User
This was good, but the crust was a bit too salty, and there was too much chard, so it didn't look at all like the photo - it was much greener. It would have benefited from some sun-dried tomatoes to give it a sweeter taste.