Chard and Ricotta Tart

Chard and Ricotta Tart
Staff Writer
Chard and Ricotta Tart

Christopher Hirsheimer

Chard and Ricotta Tart

The notion of a dessert made with Swiss chard may sound bizarre, but it’s traditional in the South of France and Italy. Because of the baking powder, the pastry will puff as it bakes — the resulting texture is more like a cake than a pie. Serve a small slice of tart with a glass of mint tea to end a meal.


For the dough:

In the bowl of an electric mixer, using the flat beater, mix the dry ingredients on low speed. Add the butter and mix for about 2 minutes more, until crumbly. Add the egg mixture and the lemon zest and mix another minute, or until you can pinch the dough together.

Turn the dough out and form 2 balls, one twice as big as the other. Chill for at least an hour.

For the filling:

Bring a large pot of salted water to a boil. Blanch the chard for 1 minute; drain well. Let cool, and squeeze out any liquid.

Preheat the oven to 350 degrees. In a small bowl, whisk together the ricotta, egg, sugar, lemon zest, and spices.

Dust a pastry cloth with flour and roll out the larger dough ball into a circle 2 inches larger than the diameter of your 9- or 10-inch springform pan. Roll the dough onto the rolling pin, then carefully unroll it over the pan and gently press it into place, so that it comes about 2 inches up the sides of the pan. Expect the dough to be pretty soft; if it tears, just press on a scrap to cover any holes.

Drain the raisins, mix them with the greens, and spread over the dough in the pan. Pour the ricotta mixture over the greens and smooth out. Sprinkle the pine nuts over the ricotta.

To make the lattice top, roll out the second piece of dough into a 1/8-inch-thick rectangle. Cut the dough into ¾-inch-wide strips. Fashion a lattice top by alternating crosswise and lengthwise strips. Leave a gap of ¾ inch between strips running in the same direction.

Fold the edges of the bottom crust over the ends of the lattice strips. Bake for 40-50 minutes, until the crust is golden.

Cool on a rack before serving.


Calories per serving:

469 calories

Dietary restrictions:

Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 24g 36%
  • Carbs 55g 18%
  • Saturated 12g 58%
  • Fiber 2g 6%
  • Trans 1g
  • Sugars 27g
  • Monounsaturated 7g
  • Polyunsaturated 3g
  • Protein 12g 23%
  • Cholesterol 91mg 30%
  • Sodium 228mg 9%
  • Calcium 214mg 21%
  • Magnesium 29mg 7%
  • Potassium 227mg 6%
  • Iron 3mg 14%
  • Zinc 1mg 10%
  • Phosphorus 334mg 48%
  • Vitamin A 147µg 16%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 68µg 17%
  • Vitamin B12 0µg 4%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 4µg 5%
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