Black Olive and Swiss Chard Tart | Bret's Table

Name: Black Olive and Swiss Chard Tart | Bret's Table
Ingredients: 1 ¼ cups unbleached all-purpose flour; 1 ½ tablespoons minced fresh rosemary; Pinch of sea or coarse salt; 8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces; 2 teaspoons Dijon Mustard; 2-3 tablespoons ice water or more as needed; 1 large bunch Swiss Chard (about 1 lb), washed, stems, and thick center ribs removed, leaves patted dry; 2 tablespoons olive oil; 1 large onion, minced; 3 cloves garlic, minced; 1 teaspoon fresh thyme; Pinch of grated nutmeg; ½to ¾ cup freshly grated Gruyère Cheese; 2 large eggs; ½ cup light cream or half and half; Sea or Coarse salt; 1 ½ cups pitted Nyons or Kalamata olives, cut in half; Freshly ground black pepper; 2 tablespoons pine nuts

bretstable.com

Since one cannot live on doughnuts alone (contrary to the belief of some, like our friend Barbara), I decide to make a Swiss Chard and Black Olive Tart. This particular recipe is from the Traveling...

View full recipe on bretstable.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bretstable.com.

Share this recipe:

Ingredients

1 ¼ cups unbleached all-purpose flour
1 ½ tablespoons minced fresh rosemary
Pinch of sea or coarse salt
8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
2 teaspoons Dijon Mustard
2-3 tablespoons ice water or more as needed
1 large bunch Swiss Chard (about 1 lb), washed, stems, and thick center ribs removed, leaves patted dry
2 tablespoons olive oil
1 large onion, minced
3 cloves garlic, minced
1 teaspoon fresh thyme
Pinch of grated nutmeg
½to ¾ cup freshly grated Gruyère Cheese
2 large eggs
½ cup light cream or half and half
Sea or Coarse salt
1 ½ cups pitted Nyons or Kalamata olives, cut in half
Freshly ground black pepper
2 tablespoons pine nuts