Swiss Chard & Cheese Pie

Swiss Chard & Cheese Pie

Tarte aux bettes à carde et au fromage

Serves 2

As we focus more on good health and bolstering our immune systems, getting enough leafy greens into our daily diets are essential.  Although slightly bitter, the leaf blades of Swiss chard or bette à carde are highly nutritious and perfect for whipping up a homemade tarte.  If you’re not a fan of Swiss chard, you can substitute with collard greens which are also delicious, but not quite as tender.




For the Dough (Pate Brisée) 9” Pie

1 2/3 cup flour – unbleached and unenriched

1/3 cup olive oil

1/3 cup water

1/2 tsp salt to or taste


For the Filling

6-7 leaves of Swiss chard

3 eggs

2 tbsp of crème fraîche or sour crème

1/2 sweet onion

1 garlic clove

3 large mushrooms of your choice

1/2 cup Gruyère cheese

salt and pepper to taste

alt="Swiss Chard Bette à Carde Farmers Market Avignon France Le Menu Maison Bruno Gaget
Bette à Carde at the Farmers Market in Villeneuve-lès-Avignon, France


•• The Dough ••

•• In a large mixing bowl, add salt then introduce the flour. •• Using the tips of your fingers make a hole in the center of the flour. •• Add olive oil and water into the center reservoir. •• Gently mix together, again with your fingers until you’ve created a ball. •• Cover the bowl with a clean kitchen cloth. •• Let the dough rest while you prepare the tarte filling. ••

•• The Filling ••

•• In a medium size pan bring 3 cups of water and a pinch of salt to a boil. •• Begin preparing the Swiss chard by washing each branch under clear water, patting dry with a clean kitchen cloth. •• Fold in half each leaf separately lengthwise and with a knife, cut vertically. •• Remove the large stalks, keeping only the leaf blades. •• Place the leaves into boiling water ( blanchir), cover with lid and cook over a medium heat for 3 minutes. •• 

•• Pour the greens into a colander and let cool for a few minutes. •• As a preference, you can cut up the cooked greens with a knife or blend them using a hand-held blender, as I did here. •• If you opt to blend, bring to a smooth consistency, rather than a paste. ••

•• Peel the onion and garlic, then chop into small 1/4” pieces. •• Wash the mushrooms carefully under water, removing all dirt. •• Pat dry and cut into small slices. ••

•• In a medium sauce pan, melt the butter and olive oil together, until bubbling.  •• Add the onions, garlic and mushrooms and cook over a low heat until slightly brown. •• Set aside the mixture in a separate large mixing bowl. •• 

•• Using the same pan, add the blended Swiss chard mixture, stirring occasionally over a low heat until all of the liquid has evaporated. •• Combine the Swiss chard mixture in with the onions, garlic and mushrooms then add crème fraîche, eggs and Gruyère cheese. •• Salt and pepper to taste. ••

•• Pre-heat your oven at 350°. ••


•• Using a rolling pin, roll out the dough according to the size of your baking dish, taking care not to use too much flour. •• With a partial stick of butter, brush the bottom and sides of the baking dish then sprinkle with a tbsp of flour, distributing evenly across the bottom and the sides (which will prevent the dough from attaching to your dish). •• Place the dough into the baking dish and carefully fold the borders, as preferred. ••


•• Place the baking dish into the oven to pre-cook the dough for 3 minutes, and no longer. •• Carefully remove the dish from the oven and then pour the prepared filling, spreading evenly, using a fork. •• Bake for approximately 30 minutes at 350° or until you observe a nice golden color over the top of your tarte. •• Serve piping hot. ••

•• Et voilà! ••



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