Tourte Aux Bettes (Swiss Chard Tart)
Updated September 23, 2025
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
THE PASTRY
2 cups unbleached flour
½ teaspoon salt
½ cup water
½ cup extra-virgin olive oil
THE FILLING
1 pound swiss chard leaves, or substitute spinach
Salt and pepper to taste
3 large eggs
1 cup freshly grated Parmesan cheese
Nutritional analysis per serving (6 to 8 servings)
25 grams carbs; 82 milligrams cholesterol; 334 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 1 gram fiber; 248 milligrams sodium; 12 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Prepare the pastry: Combine the flour and salt in a medium-size bowl. Stir in the water, then the oil, mixing until thoroughly blended. Knead briefly. The dough will be very moist, much like a cookie dough. Press the dough into a 10 ½-inch metal tart tin with a removable bottom.
- Step 3
Prepare the filling: Wash and dry the green leafy portion of the chard, discarding the center white stem. Break up the leaves and chop them, in several batches, in a food processor.
- Step 4
Place the chard in a large, shallow frying pan and season with salt and pepper. Over low heat, wilt the chard and cook until most of the liquid has evaporated.
- Step 5
Combine the eggs and the cheese in a medium-size bowl and mix until thoroughly blended. Stir in the chard, mix well, then pour the vegetable mixture into the prepared tart tin.
- Step 6
Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes. Remove from the oven to cool. Serve at room temperature.
Wine recommendation: Chateau du Cremat, Bellet Blanc, 1985.
Private Notes
Comments
Both bettes and blettes are correct--just a regional difference in terms for the same vegetable.
You can substitute any number and mix of vegetables -- mushrooms, asparagus, summer squash, etc. -- and this will be great. I saute onion and garlic in olive oil fist, then add vegetables and any fresh herbs I have (basil, thyme and parsley are great), then mix with the eggs and cheese. I usually use a couple more eggs and a little less dough. I have been making this for years and it is a huge favorite!
It's "blettes," not "bettes." But I love this recipe.
Hoping the editorial team might revive this one. It's very similar to one in an old edition of the Joy of Cooking that I lost. I'm glad I found it here because it's a great way to use mountains of greens from a CSA. I'm making one right now using bok choy and spinach in place of the chard.
This is delicious and easy
One of my favorite summer recipes