Chard & Feta Tart

From EatingWell: 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.

READER'S COMMENT:

"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...

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6 Reviews for Chard & Feta Tart

05/25/2011

siegel_emily

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.

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08/05/2010

Anonymous

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!

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01/02/2010

Anonymous

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!!

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01/02/2010

Anonymous

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!!

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12/03/2009

Anonymous

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.

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