Comments on: Rainbow Chard & Parmesan Tart (with a Carrot and Oat Crust).

By: Flori

Flori — Mon, 11 Apr 2011 23:36:34 +0000

This was pure deliciousness! I didn’t have chard though, and there was spinach that needed using… so I substituted (it was one of those 6oz bags) I seriously couldn’t stop eating it, a danger when housemates are not around to help out haha

By: Lisa G

Lisa G — Wed, 23 Mar 2011 22:10:10 +0000

Delicious! To lower the fat & calories I used margarine in place of butter for the crust and for the filling I used 1 L Egg and 2 L Egg whites. I also added 2 T chopped cranberries. OMG – It was delicious! Thanks for the recipe. It is a keeper!

By: al

al — Mon, 19 Oct 2009 17:55:17 +0000

hi guys, I made something similar to this – try mixing polenta flour or cornmeal in with the wheat flour, at least half and half, this can give you the crumbly / crunchy effect you might be looking for.

By: Helen

Helen — Mon, 03 Aug 2009 12:06:22 +0000

Hi emily, thank you! yes that is a great tip about the chard stems if they are large. I think I must have used self-raising flour too, yes.

By: Emily*

Emily* — Sun, 02 Aug 2009 22:07:03 +0000

This recipe is fantastic Helen, thanks for sharing.

The oat and carrot crust is great, and @Sophie – it can indeed be done with olive oil instead of butter. I used all olive oil and must have used about the same amount in weight as the recommended butter quantity and it turned out fine. I did use white flour because I didn’t have any wholemeal (*) so I don’t know if it made the difference, but it actually wasn’t that soft/crumbly at all – it was almost crisp in fact, and held together well especially cold the next day

Just one note, if you have quite big chard stems, sauté them along with the onions (maybe not from the beginning but add them about half way through) so that they soften up more, and then you can add the chard leaves right at the last minute until just wilted.

* Wholemeal flour – I suddenly can’t find this anywhere! I don’t know where I got it before, but I checked a mid-sized Tesco and a big Morrisons and the former had nothing and the latter only had self raising wholemeal flour. Which I don’t think you’d want to use here, right?

By: purplepanther

purplepanther — Mon, 08 Dec 2008 19:09:17 +0000

The crust really is special – I will be using that idea lots from now on. Thanks!!

By: Ashley

Ashley — Tue, 26 Aug 2008 01:42:13 +0000

Wow I really love your search for a healthy crust! I’m definitely saving the recipes.

Ashleys last blog post..Peanut Butter Pasta

By: Heather

Heather — Tue, 29 Jul 2008 21:39:58 +0000

This looks wonderful – I have so many greens (Swiss /rainbow chard among them) in my garden that need eating – what a nice way to highlight them!

Heathers last blog post..Good Taste Noodle House

By: Jeanne

Jeanne — Fri, 25 Jul 2008 16:31:19 +0000

I love the sound of this crust – deeply satisfying AND healthy. Who woulda thought.

Jeannes last blog post..Deconstructed cherry pavlova "shots"

By: Helen

Helen — Fri, 18 Jul 2008 09:26:02 +0000

Thanks all! I would love to see that gluten-free version too.