Tarte colorée pesto et bettes (ou comment utiliser les bettes, cotes et feuilles, en une fois)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella cheese

Emmental provides a similar flavor at a lower cost

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat is healthier, while store-bought saves time

Preheat the oven to 375°F (190°C).

Wash and chop the swiss chard, removing tough stems.

Sauté onion and garlic in olive oil until translucent, about 3-4 minutes.

Add the chopped swiss chard and cook until wilted, about 5 minutes.

In a bowl, whisk together eggs and heavy cream until well combined.

Stir in grated gruyere cheese, nutmeg, salt, and black pepper.

Spread the sautéed swiss chard mixture evenly over the pie crust.

Pour the egg mixture over the swiss chard, ensuring it's evenly distributed.

Sprinkle parmesan cheese on top for added flavor.

Bake in the preheated oven for 30-35 minutes, until the tart is set and golden.

Let cool for a few minutes before slicing and serving.

Cooking Techniques

Spice Level:

Dietary

Allergens