Swiss Chard, Raisin, and Pine Nut Tart


epicurious
240 mins (prep 40)
12 ingredients
servings
The flavors of this tart are remarkably balanced—it's a bit savory and a bit sweet. (In fact, in the south of France, where it's known as tourte aux blettes, you'll often see the pastry served for dessert.) Paired with a simple salad, it makes for a supremely satisfying light dinner.

Categories:  mediterranean , french , pie~tart ,
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Ingredients

  • 1/2 cup golden raisins
  • 1 cup water
  • 2 pounds green swiss chard, stems and center ribs discarded
  • 1 large egg
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon finely grated fresh orange zest
  • 1/3 cup pine nuts (1 1/2 ounces), toasted
  • pastry dough for a double-crust pie
  • 2 teaspoons confectioners sugar
  • special equipment: an 11- by 8- by 1-inch rectangular tart pan with a removable bottom

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