Swiss Chard, Asiago, & Herb Tart Bites

    Swiss Chard, Asiago, & Herb Tart Bites

    Paired with ArborBrook Klipsun Vineyards MLH Sauvignon Blanc

    Yields 1 = 9” tart or 70-80 appetizers

    This is a great brunch dish, appetizer for a party, or a buffet dish to bring to a gathering. Just don’t forget to serve it with our Sauvignon Blanc ~ Angelina

    1 pie crust or 70-80 phyllo cups (most grocery stores have the cups in their the frozen food section)

    1 large bunch Swiss chard, stems removed and slice thin (or 2 bags chopped chard, but chop it smaller)

    4 ounces washed spinach

    2-3 tablespoons extra virgin olive oil

    1 sweet onion, chopped

    Sea salt


    ¼ teaspoon nutmeg

    1/4 cup chopped fresh dill

    2 tablespoons chopped fresh sage

    1 teaspoon dried thyme

    Zest from 1 lemon

    1/4 cup chopped fresh parsley

    1 ¾ cups shredded Asiago, 1 ¼ cup for filling & ½ cup for topping

    1/2 cup whole milk or cream

    3 large eggs

    Coat a 9” spring form pan with flour cooking spray and line the pan with the dough and 2” up with the sides. Refrigerate the dough for 45-60 minutes, remove and prick the bottom with a fork. Preheat the oven to 350ĚŠ F. Before placing in the oven line the dough with foil and fill with dried beans or pie weights. Bake for about 20-25 minutes and the remove the foil and weights and back for 15 more minutes. Remove from the oven and prep the filling.

    If using phyllo cups remove from freezer to defrost 30 minutes before baking. 

    Slice the chard and spinach leaves in thin ribbons about ¼’ thick or thinner. In a skillet over medium high heat add the olive oil, onions, nutmeg, and season to taste with salt and pepper and cook for 5-10 minutes till onions are soft. Toss in the chard, dill, sage, thyme, and lemon zest stirring often cook for about 5-7 minutes until the leaves are wilted. Remove from the stove and stir in the parsley and more salt and pepper to taste. Let the filling cool for about 15 minutes.

    In a large bowl stir together the 1 ¼ cups of the shredded cheese, milk or cream, and eggs, then stir in the chard mixture.  Pour into the crust and bake about 45 to 50 minutes until set or spoon into the phyllo cups and bake on a cookie sheet for 15 minutes. Top with remaining cheese and let melt on top and serve warm or at room temperature.

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