Egg and Swiss Chard Tart

A breakfast of champions with garden-fresh ingredients.
By / Photography By The Naked South | November 05, 2015


  1. Heat oven to 375˚. Line a baking sheet with parchment paper and set aside. 
  2. Roll pastry into an 11-by-15-inch rectangle on a lightly floured work surface. Trim sides to make even, transfer to baking sheet and prick all over with a fork. Bake until golden, 10–12 minutes. 
  3. Meanwhile, heat oil in a skillet over medium-low heat. Add onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add swiss chard and cook until wilted. Add garlic and cook until fragrant. 
  4. Lightly score pastry into 4 sections. Top each section with onion mixture, cheese, and an egg. 
  5. Bake until egg whites are set, 12–14 minutes. Sprinkle with herbs and serve.


  • 1 sheet puff pastry, thawed
  • Flour for dusting
  • 2 tablespoons olive oil
  • 2 sweet onions, thinly sliced
  • 1 bunch Swiss chard, stemmed and chopped
  • 2 cloves garlic, minced
  • 4 eggs, room temperature
  • 4 ounces sharp cheddar cheese, shredded
  • Fresh herbs for sprinkling
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