About the Recipe
This Swiss chard tart is sure to please. It is great for breakfast, lunch, or dinner. The balance between the earthy Swill Chard and the sweet raisins, along with the hint of citrus, create a flavor adventure in the mouth. No need for a plane ticket, just enjoy this tart to be transported to the Province of France.
Ingredients
Pastry/pie crust dough for double pie
1/2 cup raisins
1 cup water, boiling
2 bunches Swiss chard, stems and ribs removed
1 large egg
1/2 cup heavy cream
1 1/2 TBSP granulated cane sugar
1/2 tsp fresh grated orange peel
1/3 cup pine nuts or slivered blanched almonds
2 TBSP confectioners sugar, optional
Preparation
Place raisins in a heat-proof dish and pour boiling water over. Set aside to plump. Preheat oven to 400 degrees and place rack in middle position.
Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally until tender but still bright, about 5 minutes. Remove with slotted spoon to a large bowl and cover with ice and cold water to stop the cooking process. Drain in a colander. Squeeze out excess water. Remove to a cutting board and chop coarsely.
Drain raisins. Whisk together egg, cream, sugar, orange zest, and a pinch of salt in a large mixing bowl. Stir in nuts, raisins, and Swiss chard until combined.
Roll out half the pie dough on a lightly floured surface to be large enough to fit into the chosen tart pan or pie plate. A 10" - 12" pan is recommended.
Fill the tart pan with the filling and set aside while you roll out the second half of the pie crust dough.
Roll out dough to be 1” wider on all sides than the tart pan. Place over the filling and tuck the edges in between the pan and the bottom crust. Create steam vents by making 5 small slits in the top crust.
Optional step: wash the top with an egg wash for a nice shiny look though I often skip this step unless I am serving for company.
Bake for 45 minutes, until the crust is golden brown. Remove, cool for 15 minutes, then serve.