Annie’s Swiss Chard, Onion, and Pine Nut Tart

AGA oven recipes Annie's Swiss Chard, Onion, and Pine Nut Tart


For the pastry:

  • 250 gr flour
  • 65 gr butter
  • 65 gr olive oil
  • 1 egg
  • enough water to bind

For the filling:

  • swiss chard- one large bunch
  • 500 gr fresh goat’s cheese
  • 2 fresh eggs
  • 2 large onions
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of sugar
  • pine nuts enough to sprinkle across the surface
  • olive oil
  • salt and pepper to taste nutmeg- 1/2 tsp. or so


  1. Roll out pastry into a flat square or rectangle and place on parchment on a baking tray. Prepare the caramelized onions by slow cooking sliced onions in olive oil; once the onions are softened, sprinkle with sugar and continue cooking until browned and sweet. Let cool.
  2. Trim chard leaf from the stalk; use only the large green leaves. Wash and place wet leaves in a hot dry pan to wilt slightly- about 1 minute on each side. Remove. Place a layer of the chard leaves over the pastry, it’s okay if they extend over edges. Mix the goat’s cheese, eggs, salt, pepper and nutmeg together. and place in the centre of the chard. Spread about 2-3 cm thick and form a square (approx 30 cm) or rectangle. Cover the surface of the goat’s cheese with the caramelized onions.
  3. Sprinkle with pine nuts. Fold the pastry and chard over the edges of the goat’s cheese. brush the pastry and exposed chard with olive oil. Bake in roasting oven. 10 minutes on the bottom, and 20 minutes in the middle. Or until pastry is completely brown on the bottom.
  4. Remove, let cool and serve at room temperature.