Chard, Raisin, and Pine Nut Tart
Serves: 8
This tart originates in the south of France, where it is often served for dessert dusted with powdered sugar. It makes an excellent main course or side dish.
  • ½ cup golden raisins
  • 1 cup water
  • 1½ pounds chard, stems and center ribs discarded
  • 1 large egg
  • ½ cup heavy cream
  • 1½ tablespoons sugar
  • ½ teaspoon finely grated fresh orange zest
  • ⅓ cup pine nuts
  • Pastry dough for a double-crust pie
  1. Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels.
  2. Put oven rack in middle position and preheat oven to 400°F.
  3. Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
  4. Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
  5. Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin and fit into 9-inch tart pan with a removable bottom (do not trim edges). Chill shell while rolling out top.
  6. Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour.
As always, some notes: The original recipe calls for two pounds of chard, but since I used a smaller pan than it called for, I cut back the chard, putting the raisins and pine nuts more center stage. This results in a slightly sweeter center. I also did not use pie crust, but instead a flaky pastry crust.
Recipe by Sprung At Last at