Genovese Style Swiss Chard Tart
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 55 minutes
This savory, Genovese-style tart finds its home in an olive oil crust. Brimming with the perfectly married flavors of chard and capers, this tart is a welcome addition to any table.
Olive Oil Dough:
2½ cup (303 grams) all purpose flour or sprouted all purpose flour (we used Ultragrain blend)
1 teaspoon sugar
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon freshly ground black pepper
3 large eggs, slightly beaten
½ cup extra virgin olive oil
2 tablespoons water, as needed
2 tablespoons extra virgin olive oil
1 large onion (1½ cups), chopped
3 garlic cloves, minced
3 bunches (3 cups cooked and drained) Swiss chard leaves, stems removed, finely chopped
¾ cup grated Parmesan cheese (optional)
½ cup Italian flat leaf parsley, finely chopped
⅓ cup sliced green olives
3 tablespoons capers, finely chopped
1½ teaspoons fresh marjoram or oregano or ½ teaspoon dried marjoram or oregano
⅛ teaspoon freshly grated nutmeg
5 large eggs, slightly beaten
Make the Dough:
- In the bowl of a standing mixer fitted with a paddle attachment, add the flour, sugar, baking powder, salt, and pepper and stir to fully combine. Add the eggs and olive oil, mix until just combined. Add the water a little at a time until the dough comes together.
- Remove the dough from the bowl and place on a sheet of plastic wrap. Wrap the dough tightly and flatten into a disk. Refrigerate while the filling is being prepared.
Make the Filling:
- Heat the olive oil in a large sauté pan over high heat until shimmering. Add the onions, reduce heat to medium, and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Transfer to a large bowl and set aside to cool.
- Add the chopped Swiss chard to the saute pan (in two to three batches if necessary to fit in the pan) and cook until softened and liquid is released. Remove from the heat and set aside on a plate to cool completely. Place the cooked Swiss chard in a kitchen towel or paper towels and squeeze it tightly to remove excess liquid. Add the chard to the large bowl with cooked onions and garlic.
- Add the cheese, parsley, olives, capers, marjoram, and nutmeg to the chard. Add the eggs and mix until well combined.
Make the Tart:
- Preheat the oven to 400°F (or 375°F for convection). Spray a 9 or 10-inch pie dish with non-stick cooking spray.
- Remove the dough from the refrigerator. Roll onto a surface lightly dusted with flour or parchment until it is no more than ¼ inch thick. Transfer the dough to the prepared pie plate.
- Add the filling, spreading it evenly in the pie dish. Trim the overhang of dough with a scissors to leaving a 2-inch over hang. Gently fold the border of the pastry over the filling while crimping to form an edge.
- Bake for 15 minutes, then reduce temperature to 350°F (325°F for convection) and bake until golden brown and puffed, about 30 minutes. Allow the tart to cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Any excess dough may be re-rolled to ¼-inch thick, sprinkled with freshly grated parmesan, and baked on parchment-lined baking sheets in a 350°F oven until golden, 10 to 12 minutes.
The Olive Oil Dough is an adaptation of Nick Malgieri’s “Zucchini Pie from Genoa” from A Baker’s Tour.