by ChefJune
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my 77 recipes »
Photo by mifi
ChefJune's Notes:
1 cup unbleached flour Ask a question about this ingredient
1/4 teaspoon fine sea salt Ask a question about this ingredient
1/4 cup cold water Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1 pound Swiss chard, leaves only Ask a question about this ingredient
sea salt & freshly ground black pepper Ask a question about this ingredient
1/2 cup pine nuts, toasted Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1 cup freshly grated Parmigiano-Reggiano cheese Ask a question about this ingredient
Heat oven to 400 degrees F.
Ask a question about this stepPrepare the pastry: Combine flour and salt in a medium sized bowl. Stir in 1/4 cup water, then the oil, mixing until thoroughly blended. Knead briefly. The dough will be VERY moist, much like a cookie dough. Press the dough into a 10-1/2-inch loose-bottomed metal tart pan.
Ask a question about this stepPrepare filling: Wash and DRY the green leafy portion of the chard, saving the center white (or red) stems for the stockpot, or braising à la Française. Break up the leaves and coarsely chop them in several batches, in a food processor. [If they are not completely dry, they will turn into mush instead of chopping.]
Ask a question about this stepPlace the chard in a large shallow sauté pan over low heat, and season with salt and pepper. Wilt the chard and cook until most of the liquid has evaporated.
Ask a question about this stepToast the pine nuts by heating (to medium) a shallow pan large enough to hold all the nuts in a single layer. Add the nuts and toss until lightly browned on all sides. Do not leave unattended, even for a short time, or the result is likely to be burned pine nuts! Remove from the heat and set aside.
Ask a question about this stepBeat the eggs slightly in a medium bowl. Add cheese and mix until thoroughly blended. Stir in the chard, raisins and toasted pine nuts, and mix well. Pour the whole thing into the prepared pastry shell.
Ask a question about this stepBake until the crust is golden and the chard mixture is firm and browned (about 40 minutes). Serve at room temperature for maximum flavor.
Ask a question about this stepNote: If Swiss chard is not available, spinach may be substituted. Be sure to remove the stems of the spinach completely, also.
Ask a question about this stepI will try this recipe, I make a very similar recipe but you mix ricotta with the chard, I was trying to adapt that recipe omiting the ricotta thanks for posting this.
Fantastic! Great, easy pastry/crust, one that I intend to use for other savory tarts.
I was amazed to learn they also make a sweet version and serve it for dessert!
Mmmmm. Such a beautiful classic. Thanks for posting this. I plan to make it when the boys are home! I know they will love it. ;o)
Does the crust need to be baked a bit before adding the filling?
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Just did a trial run of this tart before baking it for a lunch get together this Saturday. It was easy and terrific and just unusual enough.