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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

10 min.

45 min.

55 min.



Buckwheat tart with Swiss Chard, Fennel, and Bacon

You can easily make this dish gluten-free by replacing the flour with gluten-free mix flour. You can also omit the bacon, if you need to make the tart vegetarian. No matter how you fix up this tasty tart, it's as versatile as it is easy to make. 


crust: 1 cup of buckwheat and 3/4 cup of flour (substitute gluten-free flour), 1/2 cup of olive oil, and 1 tsp. of thyme leaves, 2-3 tbsp. of cold water, 1 tbsp. of vinegar.
Filling: 1/2 tomato, ground black pepper, 1 tsp. of grated nutmeg, 2 minced garlic cloves, 1 bunch of Swiss chard chopped, green fennel prongs diced and torn, 1 tsp. of red pepper flakes, 3 eggs, 1 cup of grated Parmesan cheese, 1 tbsp. of olive oil.
2 pieces of fried pork belly bacon fried, drained, and broken into small pieces.


1Preheat the oven to 400 degrees.
2Fry the bacon on medium heat until crispy, drain the excess grease on a plate with paper towels. Break into small pieces, set aside.
3Using a food processor or mix by hand the dry crust ingredients first then add the web ingredients until the dough forms a moist ball. Flatten into a disk with a rolling pin and flour. Gently place the crust into a tart pan. Place in the oven for 12 minutes. Remove and let cool.
4While the crust is in the oven, sauteƩ all the greens, spices, garlic cloves with the oil and seasonings. Once greens are wilted (10 - 12 mins) and then remove from burner. Let cool for a few mins. In a large mixing bowl combine greens filling with bacon, eggs and cheese, mix well. Add to the pie crust. And place in the oven to bake for 25-30 mins until the filling is set.
5Serve warm or at room temperature.