This savory tart with chard and potatoes is a simple, rustic, and flavorful recipe, perfect for a quick dinner, an appetizer, or a lunch to take away. The filling combines the sweetness of mashed potatoes with the freshness of Swiss chard and spinach, creating a soft and tasty filling. The final touch is Asiago, which melts slightly during baking, making the savory tart creamy and irresistible. It is all wrapped in a sheet of puff pastry that turns golden and crispy in the oven. An easy-to-make vegetarian savory tart, perfect for using seasonal vegetables and bringing a genuine and satisfying dish to the table. If you love savory pies, try the savory tart with potatoes and stracchino, the strudel with spinach and stracchino, the savory tart with vegetables or the 12 spoon zucchini tart.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the savory tart with chard and potatoes
- 1.1 lbs Swiss chard
- 1.1 lbs spinach
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
- 1.1 lbs potatoes
- 3.5 oz Asiago cheese
- 0.7 oz Parmesan cheese
- 1 sheet rectangular puff pastry
Tools
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- Pressure Cookers
- Pan
- Baking Dish baking dish 8×10 inches
Steps for preparing the tart with chard and potatoes
Wash the Swiss chard, remove the harder parts, and cut it into chunks. In a large pot, heat oil and garlic, then add the chard and washed spinach. Salt and let cook until the vegetables are soft. This step is essential for achieving a balanced filling in your savory tart with chard and potatoes. Once they have reduced in volume, you can transfer them to a pan.
Peel the potatoes and steam them until they become tender. Mash them with a fork and add a pinch of salt. The potatoes will provide structure and creaminess to the filling of your vegetarian savory tart.
Remove the garlic from the pan, add the mashed potatoes, and sauté everything together for 5 minutes. Add the pieces of Asiago, which will melt slightly, making the filling even more delicious. This mixture creates a rich and flavorful filling perfect for a savory tart with vegetables and cheese.
Unroll the puff pastry, I used whole wheat, in a baking dish, pour the filling, and level it. Top with Parmesan, a drizzle of oil, and bake in a static oven at 356°F for 30 minutes, until the surface is golden. Your savory tart with chard, potatoes, and Asiago will be ready to enjoy hot or warm.
Storage and Variations
You can replace Asiago with provolone, smoked cheese, or well-drained mozzarella.
Add nutmeg or pepper for a more aromatic filling.
For a lighter version, use shortcrust pastry instead of puff pastry.
Great even cold: perfect for picnics or buffets.
It keeps in the fridge for 2 days and can be reheated in the oven.
FAQ
Can I use only chard or only spinach
Yes, the savory tart with vegetables is delicious even with just one type of leaf.
Should the puff pastry be pricked
Yes, it helps to avoid excessive puffing during baking.
Can I prepare it in advance
Sure, it’s perfect even the next day.
Can it be frozen
It’s better to freeze it already cooked.
