Mushroom & Swiss Chard Tart

Multiple varieties of mushrooms are now joining the familiar white button and portobellos on supermarket shelves and at local farmer’s markets. There are meaty shiitakes, sweet-and-nutty beech mushrooms, delicate oyster mushrooms, earthy maitakes, morels, chanterelle, lion’s mane and more. They’re a little mysterious and packed with umami, a fifth taste (alongside sweet, savory, sour and bitter) that means “essence of deliciousness” in Japanese. While difficult to describe, it’s known to deliver deep, complex flavors that bring balance to dishes.

The best part about mushrooms? They’re super good for you: low in calories and filled with fiber, protein and a world of antioxidants, including selenium and B vitamins. They’re a powerful source of ergothioneine, an amino acid that helps prevent cellular damage, and a review of 17 cancer studies found that eating just two small mushrooms a day may lower your risk of cancer by as much as 45 percent.

Since they’re readily available, good and so good for you, make room for ‘shrooms in your meal plan with these recipes. Each works well with a variety of mushrooms, so feel free to mix and match your favorites!

Tarts take a bit more time than other recipes, but the result is always well worth the effort. This one features a creamy egg custard filled with meaty mushrooms, tender Swiss chard and pungent Gruyere cheese. It works well served any time of day. And while it stands alone beautifully, try pairing it with a crisp arugula salad.

Mushroom & Swiss Chard Tart

Ingredients

Whole Wheat Olive Oil Crust:

• 3/4 cup (6 ounces) whole wheat flour
• 3/4 teaspoon kosher salt
• 6 tablespoons olive oil
• 1/4 cup water

Tart Filling

• 8 ounces shiitake mushrooms, woody stalks removed and discarded.
• 1 shallot, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup thinly sliced Swiss chard (ribs included)
• 4 large eggs, lightly beaten
• 2 ounces Neufchatel cream cheese, softened
• 2 ounces aged Gruyere cheese, shredded
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh thyme

Directions:

Preheat oven to 350 degrees.

To prepare crust, weigh or lightly spoon flour into drymeasuring cups; level with a knife. Combine flour and next three ingredients in a food processor; pulse until dough is crumbly. Sprinkle dough into a 9-inch tart pan or pie plate coated with cooking spray. Press dough into an even layer in bottom and up sides of pan.

Bake at 350° for 25-30 minutes.

While crust bakes, prepare filling. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add shallots to pan; cook 2-3 minutes or until shallots begin to brown. Coarsely chop mushroom caps. Add mushrooms to pan; saute 10 minutes or until mushrooms are tender and begin to release their liquid. Add 1 teaspoon salt, ½ teaspoon pepper and Swiss chard to pan. Cook 3-4 minutes or until chard is wilted. Remove from heat.

In a large bowl, combine eggs, neufchatel, Gruyere, salt and thyme in a bowl; stirring with a whisk until smooth. Pour egg filling over mushrooms. Bake at 350° 25 minutes or until filling is set. Sprinkle with additional fresh thyme, if desired.

Serves 6.

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.