Apple and Swiss Chard Crostata
Desserts, Quick and Easy

Apple Swiss Chard Crostata: a Neo-French Dessert

Swiss chard is one of the more healthy vegetables.  Swiss chard in an apple pie-type dessert?  Does it sound peculiar?  It’s actually quite a popular dessert in France in the pie-form called Tourte de Blettes (Swiss Chard Tart), but (and here comes one of Cleo’s Confessions …) I’m not particularly fond of pie — at least the pies that have a top and bottom crust — so I decided to re-invent this classic favourite.

Apples and Swiss Chard

Crostatas are lovely desserts.  Why?  Because they’re EASY.  And I’m all about easy.  And you don’t have to be so finicky as you do with pie crusts; it’s really difficult to mess up the crust of a crostata.

Apples and Swiss Chard in Bowl

If you’re nervous about having Swiss chard in a dessert, don’t be.  The apple flavour bursts through while the chard adds body with some lovely warm undertones in taste.  Healthy and delicious, all in one dessert!

Apples and Swiss Chard before baking

Normally there’s a crumble on the top of a crostata that’s made with basically flour and sugar but I chose to keep this one clean.  Less calories and more healthy ingredients means that you can add a small scoop of ice cream and not feel guilty at all.

Apple and Swiss Chard Crostata

If you like this dessert, you might want to try our Apple Quince Harvest Crisp, another mouth-watering creation.  Out of season, try substituting pears for the quince.  It’s really quite delicious!

Apple and Swiss Chard Crostata
4.88 from 8 votes

Apple and Swiss Chard Crostata

A flavourful dessert that blends in health with sweetness!

Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 servings
Calories 362 kcal
Author Cleo



  • 2 cups spelt flour (or all-purpose flour; see note)
  • 1/2 pound unsalted butter (2 sticks)
  • 1/4 cup cane sugar (or white sugar)
  • 1/2 teaspoon sea salt or Himalayan salt
  • 1/4 cup ice water, approximately


  • 1 1/2 pounds apples, such as MacIntosh or Granny Smith, peeled, cored and chopped into 1/2-inch chunks
  • 6-7 large leaves of Swiss chard, ribs removed and coarsely chopped
  • 1/2 teaspoon orange or lemon zest
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon, ground
  • 1/4 cup arrowroot (you could also use all-purpose flour)
  • 2 tablespoons raisins (optional)
  • 3 tablespoons pine nuts (optional)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt or Himalayan salt
  • 1 tablespoon unsalted butter



  1. In a food processor fitted with a blade, add the flour, sugar and salt.  Cut butter into tablespoon chunks and add.  Pulse 10 - 15 times until butter is incorporated.

  2. With machine running, slowly add water until you get the correct consistency.  It will look like it's not holding together but if you reach in and squeeze a handful, it should easily form a ball.

  3. Form the mixture into a ball, wrap, and place in the fridge to chill for at least one hour. The crust can be prepared the night before.

Filling and Assembly

  1. Preheat the oven to 450ºF.

  2. Place the apple chunks and Swiss chard into a large bowl. Add orange or lemon zest and toss.

  3. Add sugar, cinnamon, and arrowroot powder and toss.  Add raisins and pine nuts and toss.  Add vanilla and sea salt and toss.

  4. Roll out the dough into about a 14 inch round.  I used about 3/4 of the dough but it will depend on the thickness you want. (I used a large bowl to put over the dough and cut a 14" diameter circle but it's not necessary and you'll get a more rustic look.)

  5. Transfer it to a baking sheet lined with parchment paper.  Save the remaining dough (or let the kids make a mini crostata, filled with blueberries or some other scrumptious filling).

  6. Put the apple/Swiss chard filling onto the dough, leaving 1 1/2-inch border all around.  Fold the dough inwards over the apple mixture, tucking where necessary to continue in a circle.

  7. Dot the top of the crostata with small pieces of butter.

  8. Bake for about 20-25 minutes.  Let cool and serve.

Food for Thought: “Art enables us to find ourselves and lose ourselves all at the same time.”  ~ Thomas Merton

Apple Swiss Chard Crostata


20 thoughts on “Apple Swiss Chard Crostata: a Neo-French Dessert”

    1. You’ll have to try it out, I think it’s right down your alley. Thanks so much! I’m really happy with how far I’ve come with my photography but I also have a long way to go. It’s fun learning though!

    1. Thank the French. 🙂 They think of everything creative and unique! I find pies unbalanced; the crust is too much while the filling is often to little. Although if they only have the bottom crust, I quite like them.

  1. I’ve never been to France, but maybe I can bring France to me with this delicious dessert. All I kept saying in my head was yummmm while looking at the ingredients, and your lovely pictures. 🙂

    1. Thanks so much, Jen! You just HAVE to go to France one day and sooner rather than later. The appreciation and love they have for food is unparalleled! And so many new dishes to investigate! 🙂

    1. You’re welcome! It’s quick to whip up and looks quite impressive as well, especially if you want to do some creative crust prep, but I like it rather rustic.

    1. It’s alot of fun to see the different colours in the preparation …. whites, greens and browns. The spelt flour crust added a nice touch. Thanks so much for your comments!

  2. I am glad you made this version of the Tourte de Blettes. I am in the Cote d’Azur and this tarte is everywhere. I don’t fancy it either as there is too much sugar in tit. I will try your version, it is much closer to my taste

    1. Yes certainly, Laura, please give it a try and then let me know what you think. The sugar is reduced and using coconut sugar instead of white gives a more mellow taste instead of that sharp, sweet taste.

      I’ve travelled in the Cote d’Azur …… Nice, Villefranche-sur-Mer, Èze, Menton ….. such a beautiful place! I can’t wait to return one day!

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