Rainbow Chard Baked Egg Tart.png — Rainbow Chard & Baked Egg Tart

**By Chadwick Boyd**
PHOTO By Christina Peters

My Most Showstopping Tart: Delicious at Any Temp

This tart is a showstopper: It will wow the family for a weekend breakfast or guests for a brunch, bridal shower or other special family gathering. It’s one of those recipes that novice cooks can conquer and impress anyone who's served a slice. This tart Serve it warm out of the oven to enjoy the jammy eggs yolks, or it can be baked ahead and served room temperature. Any which way, it’s a celebration of spring and bright color.

Chadwick’s Checklist

What you need to know before you cook.

A box of frozen puff pastry will need to be thawed in advance.
You'll need a 12” skillet to cook the chard and a baking sheet to assemble the tart.
Tart will need to set before cutting, about 5 minutes.

SERVING SIZE: 8 PREP TIME: 10 mins COOKING TIME: 35 mins

Ingredients

1 large sheet puff pastry (like Dufour brand) or 2 smaller sheets (like Pepperidge Farm), thawed
4 tablespoons olive oil, divided
5 cloves of garlic, finely chopped
6 whole rainbow chard leaves, stem ends trimmed
½ cup low-sodium chicken or vegetable broth
6 large eggs
3 tablespoons grated parmesan or pecorino romano
½ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper or more to taste

Directions

Place the rack in the center of the oven. Preheat oven to 400°F.
Lightly spray a rimmed baking sheet with cooking spray or lightly run a nub of butter on the bottom of the baking sheet to fully coat.
Unfold the pastry dough and place onto the baking sheet. If using 2 smaller puff pastry sheets, overlap the top third and the bottom third of the puff pastry in the center of the baking sheet and lightly press down with your fingers to secure them together.
Heat a large 12” skillet on medium for 1-2 minutes to get the pan hot. Add 2 tablespoons of olive oil and let heat until it shimmers and moves easily around. Add the garlic and sauté until soft, about 2 minutes. Remove from the pan and place in a dish.
Place the chard leaves in the skillet. Pour the broth over the chard. Cover tightly – if you don't have a lid, use a piece of aluminum foil. Cook for 5 minutes until the stalks are tender and the leaves are wilted, but still sturdy. Remove from the heat.
Brush the pastry evenly with the remaining olive oil. Using tongs, lay the chard leaves lengthwise on the pastry dough. Scatter the garlic on the chard. Place in the oven and bake for 15 minutes.
Take out baking sheet out of the oven and place on the counter or a cutting board. Using a large kitchen spoon, lightly press into the chard and pastry to create indentations for the eggs to rest – don't press through the puff pastry onto the bottom of the baking sheet. Carefully crack the eggs into the indentations. Season with the salt and pepper. Sprinkle with the cheese.
Place back in the oven and continue baking about 10 minutes until the eggs yolks have set and the pastry is golden.
Remove from the oven and place on a cutting board and let rest 5 minutes.
Serve.