Author: Aran Goyoaga, Small Plates and Sweet Treats

CTV Montreal: Author: Aran Goyoaga, Small Plates Aran Goyoaga is the blogger behind Cannelle/Vanille and has a cookbook of gluten-free cooking.

Swiss chard, pear & gruyère tart

Makes one 9-inch round tart or one 14 by 4-inch rectangular tart

One of my favourite lunches is a savory tart accompanied by a green salad. A few years ago, I spent several weeks working on a pastry assignment in Cascais, a small seaside town outside of Lisbon, Portugal. It was a quaint beach town with cobblestone streets and outdoor cafés that catered to the many tourists who flooded the town in the summer. Tucked away on a side street was an eclectic French café that served incredible lunches. The menu, which changed daily, was mostly composed of savory tarts, tartines, and salads. It soon became my hangout spot and to this day is the inspiration for many of the savory tarts I make.

Pastry Crust

Swiss Chard, Pear, and Gruyère filling

Make the Crust

Prepare the Filing and Bake the Tart