3 easy and delicious recipes for a change from quiche and gratin!
Swiss chard or Swiss chard? Don’t know the name, but remember their dull, crunchy leaves? If you are used to taste them boiled or fried in a little oil, today we present you some good recipes to break the monotony. With cheese, bacon, or even fruit, Swiss chard comes in endless varieties. Proof with 3!
Easy and delicious chard recipes
As the wedges arrive in the stables, make them the centerpiece of your plate. But instead of preparing them as a Lorraine or Thermomix gratin, why not opt for a delicious Swiss chard cake? With a pastry base topped with bacon slices, tomatoes, pears, whole eggs, apples and even raisins, our recipes can be enjoyed hot or cold and are perfect to take to a buffet or picnic.
Swiss chard and bacon pie
Ingredients:
- 1 puff pastry
- 1 onion
- tomatoes
- 1 bunch of chard
- 2 eggs
- 1 brick of liquid cream
- 1 ball of mozzarella
- 120 g of grated cheese
- smoked pork
Preparation:
Fry the onion and chard in a little olive oil in a frying pan, then add the bacon slices. Spread the juicy dough, put the vegetables on it and add the cooked tomatoes, mozzarella, and grated cheese. Bake at 200 ° C for half an hour. Serve warm with a summer salad.
Autumn cake with Swiss chard, pears and walnuts
Ingredients:
- 250 g of cheese
- 400 g of chard leaves
- 2 pears
- 1 handful of walnuts
- 500 ml of heavy cream
- 4 eggs + 1 yolk
- 1 clove of garlic
- 2 tbsp. vegetable oil
- salt and pepper
Preparation:
Slice the chard, then fry in a pan with a little olive oil for a few minutes with a clove of garlic. Salt, pepper and set aside. Mix fresh cream with eggs, add cooked leaves, chopped cheese, pears cut into small pieces and walnuts. The season. Cover the mold with a roll of dough and spread the filling on it. Bake at 180° for 40-50 minutes. Enjoy with a green salad.
Vegetarian chard, ricotta and pine nut cake
Ingredients:
- 1 roll of pastry dough
- 150 g of chard leaves
- 4 eggs
- 400 g of ricotta
- 300 ml of liquid cream
- 50 g of pine nuts
- salt and pepper
Preparation:
Preheat the oven to 180°. Then, without removing the baking paper, line a 22 cm diameter high-sided cake mold with small dough. Use a toothpick or fork to pierce the dough. Bake for 10-15 minutes for blind baking. Meanwhile, separate the chard leaves from the ribs. Save these for another recipe. We love them in tomato and cream gratin.
Then wash the leaves and blanch them in boiling salted water for a few minutes, then drain them. Beat the eggs in the bowl of a food processor, pour in the cream and ricotta. Season and blend on high speed until smooth. Then add the chard leaves, stir and pour the preparation over the pre-baked tart base. Sprinkle with pine nuts and bake for 45-50 minutes. Serve warm or hot with salad of your choice. In this recipe, you can replace the ricotta with fresh goat cheese and add raisins and pine nuts. Feta can be used instead of ricotta if you prefer.
Bonus recipe: Sweet chard and apple pie
Ingredients for the dough:
- 500 g of flour
- 200 g of butter
- 150 g of powdered sugar
- 2 whole eggs
- water
- Salt and pepper
for decoration:
- 1 bunch of fenugreek leaves
- 2 whole eggs
- 6 apples
- 120 g of raisins
- 120 g of pine nuts
- 150 g brown sugar powder
- 1 jar of citrus jam
- 1 glass of brandy liqueur
Preparation:
Start the day before. Chop the raw chard leaves, wash them carefully and drain them overnight. The next day, soak the raisins in a small bowl of brandy. Roll out half of the dough into a pre-greased cake tin to a thickness of 3mm. Next, combine all the ingredients needed for the filling, except for the apples. Spread the filling on the dough. Peel the apples and slice them like a tarte tatin. Add them to the filling, then cover with the second half of the dough. Preheat the oven to thermostat 7, then bake the cake for about 40 minutes. Prick the edge with a knife to check for doneness. Sprinkle with powdered sugar and enjoy with a scoop of homemade vanilla ice cream. Replace apples with pumpkins in the fall.
