I’ve been dreaming of savoury tarts. I love them so. And when a lovely bunch of Swiss chard arrived with its ruby red stems in my veggie box, I started dreaming of a Swiss chard tart.
(Please ignore the photo quality… these are phone photos, as I’ve put my camera in a safe place. You know, such a safe place that I can’t find it right now…)
I thought I’d experiment with a gluten-free version in honour of my upcoming gluten-free bread-baking class, and so off to chickpea flour I went. Mixing the chickpea flour into my favourite savoury tart dough: Clothilde’s Easy Olive Oil Tart Crust from her Parisian blog, Chocolate and Zucchini.
Your choice whether or not you keep it vegan, or add some salty feta or goat’s cheese. We tried both, and I love it both ways!
It’s the dough I used for my savoury Spring Ramp & Nettle Green Tart as well as my Spinach, Wild Leek & Feta Tart. But this time, instead of whole wheat flour, I experimented with chickpea flour. And the results were less puffy but delicious!
Swiss Chard & Onion Tart with a Chickpea Flour Crust
Inspired by Clotilde’s Easy Olive Oil Tart Crust, Serves 4-6.
Chickpea Flour Crust
- 250 g (1 2/3 c.) chickpea flour
- 62 mL (1/4 c.) olive oil
- 125 mL (1/2 c.) cold water
- 1 tsp. salt
- 2 tsp. seasoned pepper (a store-bought blend of black pepper, parsley, basil, onion & garlic — feel free to replace with your favourite herbs)
Swiss Chard Filling
- 1 Tbsp. olive oil
- 1 bunch Swiss chard, sliced
- 2 small red onions, sliced and roasted (or caramelised in 1 Tbsp. olive oil) until soft
- 1/4 fresh nutmeg, grated
- 1 tsp. dried red chili flakes
- 1 pinch salt
- 1 tsp. seasoned pepper
- 3 Tbsp. pesto (I used the last of my garlic scape pesto!)
- 2 Tbsp. crumbled feta (optional)
Preheat oven to 400F.
In a small bowl, combine chickpea flour, olive oil, water, salt & seasoned pepper with a fork until the mixture becomes a ball of dough.
Flour your work surface with chickpea flour. Roll out the dough into a circle, and place in a tart pan.
Prick the dough all over with a fork, and blind bake for 10 minutes at 400F.
While the pastry is baking, cook the greens in a large pan with the olive oil and onions until just wilted (about 5 minutes over medium-low heat). Add nutmeg, chili flakes, salt, and seasoned pepper, and toss to combine.
Remove the tart shell from the oven (after the 10 minute baking period), and spread the pesto evenly over the surface of the tart.
Fill with the onion and swiss chard mixture. If you are adding feta, sprinkle it over top of the tart. Bake for 20 minutes at 400F.
Remove from oven, and serve warm. Enjoy!