Author Notes: In some parts of Provence, this savory tart is part of the Christmas buffet. It’s do-ahead-able and just a little different without being weird. - ChefJune
Serves 8 (or more)
- 1 cup unbleached flour
- 1/4 teaspoon fine sea salt
- 1/4 cup cold water
- 1/4 cup extra virgin olive oil
- 1 pound Swiss chard, leaves only
- sea salt & freshly ground black pepper
- 1/2 cup pine nuts, toasted
- 3 large eggs
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup golden raisins
- Heat oven to 400 degrees F.
- Prepare 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.
- Prepare 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.]
- Place 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.
- Toast 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.
- Beat 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.
- Bake until the crust is golden and the chard mixture is firm and browned (about 40 minutes). Serve at room temperature for maximum flavor.
- Note: If Swiss chard is not available, spinach may be substituted. Be sure to remove the stems of the spinach completely, also.