To prep for Thanksgiving this year, I teamed up with the hostess with the most-ess, Molly Sims, to bring you one of my favorite savory recipes: Swiss Chard and Butternut Squash Tart. This tart is so delicious and versatile, and can be served for brunch, lunch or dinner! I love popping in other flavors here too! I have made a version of tart with spinach, leek, dill, mint and feta for a spanakopita flavor, also delicious. Try this fall favorite of mine, and check out the video on Molly’s channel for step by step process! Enjoy!
Swiss Chard and Butternut Squash Tart with Zucchini Lattice
Gluten Free, Dairy Free, Paleo
2 cups butternut squash, chopped into one-inch cubes
1 tablespoon coconut oil, avocado oil or ghee
2 cups of swiss chard, chopped
3 tablespoons fresh tarragon leaves
2 teaspoons chopped chives
1/4 teaspoon cayenne pepper
1/2 – 1 teaspoon Himalayan pink salt
1 prepared crust recipe (recipe below)
Steam butternut squash for about 20 minutes until cubes are tender. Set aside.
Preheat oven to 350F.
Heat oil in a pan over medium heat. Add chard and cook for 4 minutes. Set aside.
Peel 8 – 10 ribbons from the zucchini, set aside. Chop shallot in quarters, then separate each layer.
In a bowl, crack the eggs and beat until egg whites and yolks are blended. Add herbs and spices, followed by shallot. Add chard and stir. Season with pink salt.
Pour into crust. Place cubes of butternut squash into veggie and egg mixture throughout tart.
To make lattice topping, peel 8 – 10 ribbons from the zucchini, set aside. Place four strips of zucchini across tart. Take another ribbon and slowly weave zucchini under and over the four strips. Repeat with remaining zucchini.
Bake for 30 minutes, then broil for 3 minutes for added crisp if desired.
2 cups almond or hazelnut flour
2 tablespoons coconut oil or avocado oil
½ teaspoon Himalayan pink salt
Preheat oven to 350F.
Mix together all ingredients and press into tart pan with parchment paper. Pre-bake for 10-12 minutes. Set aside to cool, then fill with tart ingredients.
Hey lady! Wondering how well this kept? (As well as visually with the zucchini on top!) Was going to bake this in the morning for thanksgiving. But I have time to do some of it tonight- like the crust and the steamed butternut squash at least. Do you suggest doing this whole thing the day of?
It will keep great! Just re – heat it and enjoy! Xoxox