Swiss Cheese Chard Tart
Healthy, because
Even smarter
Nutritional values
The beta-carotene, which is abundant in chard, is a precursor of vitamin A and is beneficial for the skin and supports vision. Various B vitamins are involved in metabolic processes and play an important role for the nervous system. The leafy vegetables also score points with various nutrients such as potassium, calcium, iron and vitamin C.
The good thing about the Mangoldtarte: It still tastes great when cold and is suitable as a lunch to go for a relaxed lunch break. To save some fat, the cream can also be replaced by milk. If you are not quite ready to use wholemeal flour, you can alternatively use spelt flour type 1050 or type 630.
(Percentage of daily recommendation)
| Calorie | 4,149 cal. | (198 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 321 g | (277 %) | ||
| Carbohydrates | 211 g | (141 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.1 g | (77 %) |
| Vitamin A | 7 mg | (875 %) | ||
| Vitamin D | 13.4 μg | (67 %) | ||
| Vitamin E | 23.8 mg | (198 %) | ||
| Vitamin K | 45.6 μg | (76 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 33.2 mg | (277 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 446 μg | (149 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 89.1 μg | (198 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 244 mg | (257 %) | ||
| Potassium | 3,831 mg | (96 %) | ||
| Calcium | 2,003 mg | (200 %) | ||
| Magnesium | 624 mg | (208 %) | ||
| Iron | 23.8 mg | (159 %) | ||
| Iodine | 113 μg | (57 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 179.9 g | |||
| Uric acid | 473 mg | |||
| Cholesterol | 1,822 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams butter
- 1 pinch salt
- 1 egg
- butter (for greasing)
- For the filling
- 600 grams Swiss chard
- 2 shallots
- 2 garlic cloves
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg
- 1 generous pinch Lemon peel
- 300 milliliters Whipped cream
- 100 grams Crème fraiche
- 4 eggs
- 100 grams grated Gruyere
Preparation steps
For the dough: Combine all dough ingredients with 1-2 tablespoons cold water and quickly knead to a smooth dough. Wrap in plastic wrap and chill for 30 minutes.
For the filling: Rinse chard, cut stalks into small pieces and leaves into strips. Peel and mince shallots and garlic. Heat oil in a pan and cook chard stalks, shallots and garlic for 3-4 minutes. Then mix in chard leaves, cover and cook over medium for about 5 minutes. Season with salt, pepper, nutmeg and lemon zest.
Beat cream, creme fraiche and eggs. Stir in half the cheese. Season with salt, pepper and nutmeg.
Preheat the oven to 180°C / 350°F. Grease a quiche dish with butter. Roll out dough and press into pan. Pour in chard mixture and top with egg mixture. Sprinkle with remaining cheese and bake until golden brown, about 40-45 minutes.
Remove, slice and serve.
