After moving to Cassel, my boyfriend M and I started going to the Sunday morning market in Hazebrouck (about 15 minutes away from our house). There are several local farmers who sell there, and we’ve become big fans of the Ferme des Mions, which is based just outside of Hazebrouck. It’s a family farm run by a young couple and their adorable baby boy. This couple is always smiling! M even went to high school with Elise’s, mom & farmer extraordinaire, brother. They practice organic farming and are in the process of getting their certification. Their veggies are seriously amazing.
We found out about their farm while attending a screening of the documentary En Quête de Sens, which is about trying to live a better, community-centered life. They mentioned their farm during the Q&A session after the film and we just knew we had to check it out! We’ve been ordering vegetables from them on a weekly basis since we moved to Cassel and are are continuously thrilled with the quality and taste.
The first time I picked up a bunch of rainbow chard from their stand, I was hooked. It’s colorful, crisp, and earthy. It’s also very versatile; I’ve used it in stuffed round zucchini filling, sautéed it with bulgur, and prepared a yummy tart with it as the star ingredient. I’ll be sharing this tart recipe with you today.
You could call it a quiche, since there is an egg filling involved, but the swiss chard is so big and flavourful that the eggs are really only there to hold everything together. So, for this swiss chard & mushroom tart, you have several options. Want to use a frozen pie crust? Go for it! (However, there is something special about making a imperfectly shaped homemade crust that makes me feel like I’m channeling an 85-year-old French lady.) Want to add some extra mushrooms, or leave them out altogether? That’s okay, too. Need to substitute milk or heavy cream for crème fraîche? No problem. It will still be perfect, because swiss chard is so darn good, even on its own. Using the leaves and the stalks of the rainbow chard keeps you from tossing out the crunchy stalks and adds to the texture and taste of the tart.
You can bake this in an 11-inch tart pan (as written in the recipe) or in whatever size dish you have. The filling will adapt to the size. The crust turns out very flaky – you can roll it out a bit thicker than I did if you want to avoid the broken edges. But remember, it is “rustic”. 🙂 Hope you enjoy it as much as I do!
Here’s what you need:
For the crust
- 300g flour
- 150g salted butter, softened and cut into cubes
- 1/4 cup milk
For the filling
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 1 small onion, chopped
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/2 bunch (about 5 stalks) rainbow swiss chard, stems diced and leaves cut in half lengthwise and thinly sliced
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- 3 eggs
- 1/3 cup crème fraîche
- 3 tablespoons parmesan, shredded
- 1 cup Emmental or Comté cheese, shredded
Here’s what to do:
- In a large bowl, mix the flour and butter together with your fingertips until the mixture becomes crumbly.
- Add in the milk, stirring with a fork, until the crumbs get bigger. Form the mixture into a consistent dough, making it into a ball with your hands.
- Roll out the dough on a floured surface and place inside a round 11 inch tart pan (silicon or lined with parchment paper). The easiest way to do this is to roll the dough around your rolling pin and then unroll it over the dish. Place in refrigerator while preparing the filling.
- Preheat oven to 375°F / 190°C.
- Heat the olive oil in a large pan. Add mushrooms, onion, stems, salt, and pepper and cook on medium-high heat for about 8 minutes, until onions are translucent and mushrooms are slightly browned, stirring occasionally.
- Add leaves and garlic to the pan and continue to cook for 3-4 minutes on medium heat, until leaves are slightly broken down. Remove from heat and mix in lemon juice.
- In a small mixing bowl, whisk eggs with crème fraîche and parmesan and season with a pinch of salt and a dash of pepper.
- Pour swiss chard mixture onto crust and spread out evenly. Pour egg mixture over the chard. Sprinkle the Emmental or Comté on top.
- Bake at 375°F / 190°C degrees on the middle rack for about 30 minutes, until crust is slightly browned and cheese is melted.
Makes 4-6 servings, depending on how big you cut the slices. Bon appétit!