How To Make Creamy Chard, Squash & Parmesan Tart
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Serves:
Ingredients
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups Swiss chard, stems removed and chopped
- 1 cup yellow squash, sliced
- 1 cup heavy cream
- 2 eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Roll out the pie crust and press it into a tart pan. Bake for 10 minutes, then remove from the oven and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and fragrant, about 5 minutes.
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Add the Swiss chard and squash to the pan. Cook until the chard is wilted and the squash is tender, about 7-8 minutes. Remove from heat and set aside.
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In a separate bowl, whisk together the heavy cream and eggs. Stir in the Parmesan cheese, salt, and pepper.
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Spread the cooked vegetables evenly over the pre-baked tart crust. Pour the cream mixture over the vegetables.
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Bake the tart for 25-30 minutes, or until the filling is set and the crust is golden brown.
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Allow the tart to cool for a few minutes before slicing and serving.
Nutrition
- Calories : 360kcal
- Total Fat : 26g
- Saturated Fat : 14g
- Cholesterol : 160mg
- Sodium : 410mg
- Total Carbohydrates : 23g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 10g
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