Swiss chard tart with Fontina Val d’Aosta and pine nuts

February 6, 2014

Swiss chard tart with Fontina Val d’Aosta and pine nuts

It’s a given that Swiss chard is delicious when sautéed; but pair it with the famed Fontina Val d’Aosta from the Italian Alps, and the humble green veggie becomes absolutely delectable.

Fontina Val d’Aosta is made with raw milk and aged for 6 to 9 months. It’s a pungent cheese with nutty, truffly notes and grassy aromas that are quite unique. It’s a perfect cheese for melting… and it certainly melts here, to infuse every morsel of this tart with its marvelous flavors.

For a tasty main course, serve the tart with these pan-fried smashed potatoes with fresh herbs and garlic and a simple green salad with mustard vinaigrette.

Bon appétit!

Swiss chard

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Swiss chard tart with Fontina Val d’Aosta and pine nuts

Here’s another super delicious tart: Leek tart with cured olives and aged Gruyère!

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 2 comments… read them below or add one }

Zoila February 11, 2014 at 2:05 am

Good morning.
Could you provide information on how you unmold the tart?
Thanks.

Reply

Viviane February 11, 2014 at 12:44 pm

Good morning Zoila! If you use a tart mold with removable bottom, all you have to do it to remove the ring when the tart has cooled a bit and then slide a cake lifter between the tart and the bottom of the mold. Then slide the tart off the cake lifter unto your serving platter. Here’s a list of cake lifters from Aamzon: http://www.amazon.com/s/ref=nb_sb_ss_c_0_11?url=search-alias%3Dgarden&field-keywords=cake%20lifter&sprefix=cake+lifter%2Caps%2C290 Have fun making your tart!

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