Swiss chard tarte flambée

Total time: 55m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 540 Kcal, 16g Protein, 35g Carbohydrates, 37g Fat


  • Pesto
  • 400 g colourful swiss chard (e.g. ProSpecieRara)
  • 1 garlic clove
  • 2 tbsp hazelnuts, coarsely chopped, toasted
  • 50 g Appenzeller cheese, finely grated
  • 0.5 dl olive oil
  • 0.25 tsp salt
  • Stems
  • salted water, boiling
  • Tarte flambée
  • 1 rolled tarte flambée dough (approx. 24 x 33 cm)
  • 100 g double cream cheese plain
  • 80 g diced bacon
  • To prebake
  • 1 tbsp olive oil
  • 0.25 tsp salt

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  • Pesto

    Cut off the chard leaves (approx. 150 g), set aside the stems. Puree the leaves, garlic, cheese, nuts and oil in a food processor, season with salt.
  • Stems

    Cut the reserved stems into pieces approx. 3 cm long, blanch in boiling salted water for approx. 2 mins. Remove, refresh in ice-cold water, drain and dab dry.
  • Tarte flambée

    Roll out the dough and place on a tray along with the baking paper. Spread the cream cheese over the dough. Top with the diced bacon and two-thirds of the pesto.
  • To prebake

    Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove, mix the chard stems with the oil and salt, arrange on top.
  • Return to the oven

    Bake for approx. 10 mins. Serve the tarte flambée with the rest of the pesto.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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