Swiss Chard Hazelnut Dessert Tart

Really. It’s not so bizarre to use vegetables in dessert. Consider zucchini bread and carrot cake. Other popular recipes include red velvet beet cake, sweet potato pudding and avocado chocolate mousse. Dessert tarts made with Swiss chard have long been popular in the South of France. In Nice, where I first discovered this dessert tart, it’s part of the culture, and it’s delicious.

Swiss chard is an abundant crop in Southern France which makes dessert a clever way to use up excess chard. One thing is for certain, this tart was not created just to make the dessert more nutrient dense or higher fiber–this is not the French way of eating. I discovered this tart from parents of a chef friend who invited me to dinner at their home near Falicon, North of Nice.

Why is this tart delicious?

The French approach to this dessert balances the sweet with the delicate tang of chard and bright citrus notes. The quick and easy light custard contrasts with crunchy, toasted hazelnuts and a low-sugar, brown-butter crust (the easiest “French” crust ever).

Why make this sweet tart with greens?

• It’s surprisingly delicious and unique
• It’s stealth nutrition (adds fiber and potassium)
• It holds well for a 2-3 days
• You’ve wondered what else to do with chard
• Experience some history–the tart has Medieval origins

Swiss Chard Hazelnut Dessert Tart Recipe

Serves 8

Filling Ingredients:

• ¾ pound of whole fresh Swiss chard leaf stalks (about 3.5 ounces with stems removed)
• ¼ cup sugar
• 2 large eggs
• 1 egg yolk from a large egg
• 1 ¼ cup whole milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated orange zest (about half a large orange)
• ½ cup of whole toasted skinless hazelnuts, chopped
• 1-2 Tablespoons of powdered sugar

Tart Dough:

You can use a favorite tart recipe or pre-made tart dough that works for a 9-inch tart pan or use the following easiest, quickest, “non-French” tart recipe I’ve ever made.

Swiss Chard Steps:

1. Prepare to blanch the chard; however, if all the leaves are small, young, thin and supple, you could skip this step (see culinary nutrition notes below). Put a large pot of water (about 2½ quarts or enough to cover the chard leaves) over medium heat. Have a colander nearby and some cold water available.
2. Rinse the Swiss chard, remove the stems—cutting with a knife is preferred over hand tearing the leaves, since this can leave you with bits and pieces that are a bother if you blanch the chard. When the water is simmering (not boiling), add the leaves all at once. Press the leaves into the water to cover then remove after 45 seconds depending on when the leaves become soft and pliable (too much heat dulls the color.) Thick, dense chard leaves will take more time.
3. Pour the chard into the colander and rinse with cold water or pour cold water over and around the leaves to stop further color loss. When cool enough to touch, squeeze out the excess water with your hands then chop.

Custard Steps: Turn oven to 400˚F (204˚C)

1. For the hazelnuts, lightly toast them and remove the skins if you purchased whole, raw nuts. Chop the nuts into roughly ¼ inch bits (I scoop up the nuts and shake out the smaller bits and “nut dust” between my fingers.
2. In a large mixing bowl, whisk together the sugar, eggs, yolk, milk, vanilla and zest. Stir in the chopped Swiss Chard.
3. Pour mixture into the tart pan of the pre-cooked dough and place on the middle rack. Sprinkle the hazelnuts evenly across the top and lightly press them into the custard. Bake 30-34 minutes or until custard looks set—test with a toothpick inserted into the custard for a clean removal.
4. Serve slightly chilled, and just before serving, sprinkle with powdered sugar.