Swiss chard tart with goat cheese, currants, and pine nuts from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 57) by Suzanne Goin and Teri Gelber

  • thyme
  • Swiss chard
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  • EYB Comments

    Can substitute beet greens, turnip greens, or young mustard greens for Swiss chard. See recipe for cheese suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beet greens, turnip greens, or young mustard greens for Swiss chard. See recipe for cheese suggestions.

  • fprincess on December 07, 2011

    Added a picture here: http://egullet.org/p1852351

  • fprincess on April 29, 2011

    Made this again as a tart this time. It's wonderful. I used feta instead of goat cheese. It's an excellent use of chard.

  • fprincess on April 03, 2011

    I made this as a gratin instead of a tart and it's great, the flavor profile is excellent with the chard, shallots, ricotta, goat cheese, and pine nuts.

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Reviews about this recipe

  • Lisa Is Cooking

    Thorough review with lots of pictures from Lisa.

    Full review
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