Swiss Chard & Chèvre Tarte Flambée
If you’re familiar with tarte flambée, you might know the classic Alsatian version with crème fraîche, thinly sliced onions, and bacon lardons. This recipe offers a vegetarian alternative, using the Swiss chard from this week’s market bag. It makes two 10-12 inch tartes. You can refrigerate or freeze the rolled-out dough and even bake it straight from frozen - perfect for a dinner party or a quick, elegant canapé.
Serves 4 people | prep time 30 minutes |cooking time 15 minutes
Ingredients:
For the dough:
- 2 cups flour
- ½ cup cold water
- 2 tbsp olive oil
- ½ tsp salt
For the topping:
- ½ cup fresh chèvre or crumbled feta
- ½ cup crème fraîche
- Zest of ½ lemon
- 1 bunch Swiss chard
- 1 small onion (thinly sliced with mandolin)
- 1 garlic clove (minced)
- 1 tbsp olive oil
- Salt & black pepper, to taste
Instructions:
1. Make the dough:
- Mix flour, water, olive oil, and salt until smooth.
- Knead briefly, cover, and rest for 20 min.
2. Prepare the topping base:
- Mix chèvre, crème fraîche, lemon zest, salt, and pepper until smooth.
3. Prep the Swiss chard:
- Wash and separate stems from leaves.
- Cut stems into ⅓ inch pieces and the leaves into larger pieces.
- Heat olive oil in a pan, sauté stems for 1 min until slightly softened but still with a bite.
- Add minced garlic, stir until fragrant.
- Toss in leaves, season with salt & pepper and remove from heat immediately.
- Mix with sliced onions, set aside.
4. Make the tarte flambé:
- Preheat oven to 480°F.
- Cut the dough in half.
- Roll out each portion thinly to about 2-3 mm thick on a floured surface. Transfer to a parchment-lined baking sheet.
- Spread the chèvre-crème fraîche mix evenly over the dough, then top with the Swiss chard mixture.
- Bake for 12-15 min until crisp and golden.
- Serve immediately.
Bon appétit.
Forough & Le Bon Nosh Team