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Bright Lights Chard & Leek Tart

Yield: 10 servingsPrep: 28 | Cook: 22 Total Time: 40

The garden is in full gear and we need to use some of the Bright Lights Chard and fresh sweet tomatoes: add goat cheese and life is good.

IL Fiorello hosted Keith and Kathy, Kathy’s Mom, and Brandon for a visit and tour on Sunday. Keith and Kathy are friends of IL Fiorello and we have been San Francisco Symphony partners since 1981. A long time. They live and practice ENT in the peninsula area where they grew up. We first met at UC Davis when Keith was in the ENT residency program and we worked very closely together. They have heard all the stories about the olives and the mill, so an actual visit to our Olive Farm was long overdue.

Sunday brunch is such a fun meal where everyone is relaxed, happy, and can drive home early to watch baseball, play golf in the afternoon, or in teen age Brandon’s case play computer games. After a walking tour of the hospitality center, the groves, the culinary gardens, and our new olive mill, everyone needed food. As Kathy says exercise is for people who want to chow. Yes! Yes! Yes! We agree.

We began brunch with Girl on the Hill Malbec Rose’ perfectly chilled light and fresh. This wine is my definition of a classic summer Sunday Brunch wine. We served puff pastry tarts, with goat cheese. One tart had chard and leeks and the other fresh very sweet tomatoes from our culinary garden. The chard and leek tart was finished with our International award winning Frantoio oil to balance the tartness of the chard. The tomato tart was finished with our other award winning Leccino oil. Not a crumb was left and everyone was satisfied.

Dessert was vanilla ice cream with strawberry-rhubarb compote finished with our Strawberry Balsamic Vinegar Reduction. This is an easy sweet and tart combination that works with any fruit and our balsamic vinegar reductions.


  • Bright Lights chard, roughly chopped
  • Olive oil
  • 1 large leek, cleaned and thinly sliced
  • Goat cheese
  • 1 package puff pastry


  • Boil the sliced leeks in salted water until tender, about 6 minutes.
  • Sauté the chard in the olive oil until tender.
  • Crumble the goat cheese
  • Arrange the puff pastry on a baking tray lined with parchment and arrange the vegetable and cheese over it.
  • Bake at 425°F for 22 minutes or until leeks and chard are tender.