Rainbow Chard and Smoked Tofu Tart


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Ever been told to eat your greens? Now you can eat your pinks, yellows and reds too with this stunning Rainbow Chard Tart.

A mouth-watering combination of crumbly shortcrust pastry and creamy chard, spinach and smoked tofu filling… Spinach Tart2

Our friends Sean and Tammy are the most knowledgeable, green-fingered gardeners! Tammy, who lives across the road from us, kindly offered me some of her rainbow chard plants earlier this year. I’d grown some of these before and so I was really pleased – chard grows very easily, looks gorgeous and makes a versatile alternative to spinach. Oh, and Tammy is also responsible for the success of this dish in another way. Halfway through cooking the filling, I realised that I’d run out of cornflour. Good neighbours are such a blessing! And this is what my little plants have turned into… I’m in awe of nature’s palette, aren’t these leaves stunning? Rainbow Chard

Rainbow Chard and Smoked Tofu Tart

While I was harvesting the chard I also grabbed a bundle of spinach leaves and some parsley from the garden for this recipe. The tofu I’m using here is my absolute favourite. It’s by a German company called Taifun and it’s so good that I could (and occasionally do!) eat it straight from the packet. It has added sesame seeds and almond pieces as well as a lovely, dense texture.
Taifun TofuL

For the filling: 1 onion, finely chopped olive oil 2 cloves garlic, crushed 200g chard and spinach leaves, finely sliced (remove the tougher stalks) 100g smoked tofu 2 tbsp finely chopped parsley salt and pepper 1-2 tbsp lemon juice vegetable bouillon powder 150ml oat cream (or soya) 2 heaped tsp of cornflour, mixed to a smooth paste with a little water And also 1 pack of ready-rolled shortcrust pastry (or your finest home-made pastry) Line a tart tin with the pastry and set aside. Sauté the onion gently in olive oil until translucent. Add the crushed garlic, sliced greens, and smoked tofu. Cover your pan and let the greens wilt. Season with fresh parsley, salt and pepper, a little crumbled stock powder and lemon juice. Start with 1 tbsp of lemon juice and add a little more to taste – I like this quite tangy but go with your tastebuds. When the chard is soft, add the cream and cornflour. Stir until the sauce begins to thicken and adjust the seasoning to taste. Set aside to cool down while the oven preheats. Spoon the filling in the prepared pastry case. I had enough to fill a 20cm tart tin and a smaller heart shaped tin as well. Bake at 200˚C for about 25-30 minutes. Spinach Tart4

I’d love to submit this recipe to the Second Virtual Vegan Linky Potluck, Meatless on Monday and Fiesta Friday #24 this week. Have you ever grown chard before? I’m sure to need plenty of inspiration this year as it’s already growing abundantly. Who’s got any good recipe ideas?

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40 thoughts on “Rainbow Chard and Smoked Tofu Tart”

  1. What a beautiful dish, and it is most unique! 🙂 I love rainbow chard, as well. Our dishes are less creative… usually it is thrown into a pesto, tossed as part of a fresh salad or roasted to make chard chips!

    • I love the sound of pesto with a twist, great idea! My friend Andrea always does some unusual combinations, including kale or parsley. I’m going to try it in salads – it’ll look so pretty too.

  2. Coincidentally, I have a friend who has a smoked tofu thing, or at least I tease him that he does, and whenever he visits I try to make food that includes it. So thank you! This tart is what it’s going to be next time he’s here. 🙂

  3. This looks really delicious, a beautiful tart. I’ve grown rainbow chard before, and I love it! 🙂

    • Thanks for you kind comment. There’s something very special about the contrasting colours…
      Even my son (who was six at the time) kept popping back into the greenhouse to pick and nibble some of the leaves 😉

  4. I love this dish, especially with the smoked tofu. Beautiful.

  5. This looks simply amazing! I must try it soon!

  6. Fabulous! Love it!

  7. Lovely tart 🙂 Chard is my FAVORITE!! I have a huge bunch from my CSA box this week waiting to be put into a Rick Bayless tortilla casserole dish…. look for it soon. My favorites for chard are to put it over spaghetti with kale/spinach/browned butter/walnuts/raisins, or in taco fillings. Happy FF!

  8. Oh my gosh. I love rainbow chard, and your homegrown plants are sooo pretty. I’m in awe! This tart looks so delicious and pretty and just perfect. Thanks for sharing!

  9. Sinfully Tempting said:

    What a beautiful tart, and the colors are fantastic! I love coming across new blogs at Fiesta Friday, it’s a pleasure to meet you. Have a wonderful weekend! 🙂

  10. Wow! I love the vibrant colors in the plant!! Thanks for sharing! Happy Fiesta Friday and have a wonderful weekend. 😀

  11. Hi there – I am one of the co-hosts this week for Fiesta Friday – welcome! What a lovely recipe using my new favourite vegetable – chard! I have a couple of recipes on my site, one is a sort of braise with a tahini sauce and the other is also a tart but using puff pastry as a base. Your photos are beautiful too. On a completely different note, I couldn’t help noticing that your tags and categories exceed 15. Did you know that if someone searches for one of your tags that your post will not show up in WordPress (and I think it’s the same for Google too) – this is the link in case you are interested http://en.support.wordpress.com/topics/#missing-posts – hope you don’t mind me pointing this out but your recipes seem so fabulous that it would be such a shame for them not to reach as many people as possible. Anyway, I hope you enjoy the party – Happy Fiesta Friday!

    • Thank you so much for the kind welcome. I’m looking forward to browsing your blog too.
      So glad you shed some light on the tags… that makes so much sense! Really grateful for your advice 🙂

  12. I can see by the conversation your tart has inspired that the guests at Fiesta Friday appreciate your recipe very much. I just received a great pile of chard today and was wondering what to do with it. You have given me some good inspiration. Hope we see you back at the party again.

    • So lovely of you to comment. I’ve been really touched by all the kind and supportive comments. You certainly know how to welcome a newbie at this great party 😉

  13. Chava, This is one delectable and healthy tart! 🙂

    • It certainly went down well with my family 🙂 I’ve made this with wholemeal pastry in the past which would make it even more wholesome. But for a weekday meal I ‘cheated’ with the shop-bought variety.

  14. Chava, this rainbow chard tart looks amazing! I have never tried rainbow chard before but I will definitely try growing it next summer! This tart recipe is absolutely tempting – love savory tarts! And I am going to hunt for this special tofu that you mention. that sounds really great! Btw thanks for bringing this to Fiesta Friday! 🙂

  15. I’m not a tofu girl, but you have put so many lovely things in here that it just might not matter! 🙂

    • Ohh, I really hope you get to try this.
      I wonder if eating this dish would turn you into ‘Tofu Girl’- I have a vision of this super hero character, fuelled by plant power!

  16. Wow, does this look fabulous! It’s so nice to meet you!! I’m just now starting to like tofu…I’m not sure what turned me off before, but it’s starting to grow on me! This is definitely something that I would love to try! Wonderful post. 🙂

  17. My Mama is Vegan… I am very pleased to have found your blog! Am making this for her for sure!

  18. That looks sooo tasty. Thanks so much for sharing!

  19. Hi there, this weekend is good in favor of
    me, since this time i am reading this enormous informative post here at my house.

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