Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

By: Chef Laura Bonicelli

My Butternut Squash Tart with Chard is a sweet, savory, and hearty combination of vegetables, eggs, and cheese set in a delicious, whole wheat crust. Buy your ingredients at your favorite Farmers Market! 

Tart Shell

About the Butternut Squash Tart with Chard

This tart has an earthy quality to it. In part, that’s because of the whole wheat crust that I press into the tart pan. It has a denseness to it, which holds up nicely against the butternut squash and chard.

Roasting the butternut squash gives it a sweet, caramelized flavor. You’ll appreciate the combination of that with the chard, cooked with onion and garlic, seasoned with salt and pepper, and finished off with balsamic vinegar.

The eggs and cheese bind the vegetables together. I added pine nuts to add texture. A Butternut Squash Tart with chard is a perfect make-ahead dish. Reheat the tart, covered with foil, in a 350º F oven for 15 to 20 minutes, cool slightly, and serve.

Roasted Squash
Chard with Balsamic
Uncooked Tart

If you want more recipes Join The Club!!!

If you are having problems with access: Log in or Join Here!


Step by Step Instructions

butternut squash tart

Butternut Squash Tart with Chard

Chef Laura Bonicelli
A hearty tart that features two of fall's favorite vegetables, butternut squash and chard.
5 from 2 votes

Print - members only.  Please log in or JOIN HERE!

Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Brunch, Dinner, Lunch
Cuisine American
Servings 6
Calories 322 kcal


  • 9-inch tart pan


  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 3 tablespoons almond flour
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • =====
  • 1 teaspoon extra-virgin olive oil
  • 3 tablespoons ice water
  • =====
  • 3 cups butternut squash peeled and cut into 1/2-inch cubes
  • 2 teaspoons olive oil
  • =====
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 4 cloves garlic peeled -- trimmed, and sliced thinly
  • =====
  • 5 cups thinly sliced Swiss chard leaves only
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • =====
  • 4 large eggs beaten lightly
  • 3 ounces Gruyere or Emmentaler cheese finely grated
  • 2 tablespoons pine nuts


  • Preheat oven to 400º F. Generously butter a 9-inch tart pan with a removable bottom.
  • Combine flours, salt, pepper, and baking powder in a food processor. Pulse to combine. Combine oil and water in a small bowl. With the processor running, slowly add oil mixture through the shoot, until dough is crumbly and presses together between your fingers. Put the mixture into the prepared pan, press into the bottom and up the sides to form a crust. I pressing with my fingers and use a measuring cup to press the mixture evenly.
  • Bake the crust for 20 to 25 minutes, until golden brown. Set aside to cool.
  • Toss the squash with the olive oil on a baking sheet and bake for 25 minutes, stirring once.
  • Heat a large skillet over medium heat. Add olive oil and then add the onion and garlic. SautÈ for 6 to 7 minutes, until onion is starting to brown. Add chard, vinegar, salt, and pepper. Cook 3 minutes or until chard wilts. Cool the mixture.
  • Whisk the eggs and cheese together in a large bowl. Stir in the chard mixture. Gently fold in the squash and pine nuts, being careful not to mash the squash.
  • Pour the squash mixture into the crust. Bake for 30 to 35 minutes until filling is set and puffy.


Calories: 322kcalCarbohydrates: 33gProtein: 14gFat: 16gSaturated Fat: 5gCholesterol: 125mgSodium: 467mgPotassium: 522mgFiber: 4gSugar: 4gVitamin A: 9569IUVitamin C: 26mgCalcium: 240mgIron: 3mg
Keyword butternut squash, chard, eggs, emmentaler, gruyere
Tried this recipe?Let us know how it was!

More Recipes

Veggie-up Chicken Soup

Veggie-up Chicken Soup

By: Chef Laura Bonicelli If quick, healthy, and delicious appeals to you, this soup is for you. It takes more time to chop the vegetables than it does to cook them. My Veggie-up Chicken Soup is a great soup to make early in the week and have on hand for lunches. Buy...

Veggie Thyme Over-stuffed Omelet for Two

Veggie Thyme Over-stuffed Omelet for Two

By: Chef Laura Bonicelli Can you eat too many vegetables? Probably not, and if you love vegetables, my Veggie Thyme Over-stuffed Omelet is for you! The combination of onions, peppers, spinach, and thyme is delightful and oh so healthy! Buy your ingredients at your...

Pin It on Pinterest