Swiss Chard, Raisin and Pine Nut Tart

 

 

 

We loved this tart, and I’m already getting hints to make it again. It would be great with carrots, though we ate it with Crispy Garlic Smashed Potatoes.

After reading a bunch of reviews of this Gourmet recipe, which I found on epicurious.com, I omitted the sugars and powdered sugar. I kept the raisins despite reviews saying the tart was still too sweet. We thought they were a nice touch. I also used fat-free half-and-half instead of heavy cream. And while I followed advice to use lemon zest instead of orange, I wouldn’t hesitate to use an orange if I had it.

I say pshaw to those who thought 1 1/2 tbsp. of sugar in the filling and a sprinkling of powdered sugar on the top crust qualified this as a dessert. I don’t think dessert means what they think it means!

I skipped the top crust of the tart to reduce fat and calories, especially since I added protein in the form of shredded cheese, and we didn’t miss the second crust. Also, I didn’t have an 11-by-8-by-1 inch tart pan with a removable bottom, but my 10.5 inch tart pan worked fine. I also used fat-free half-and-half instead of heavy cream.

You could cut down the time it takes to make this by doing a couple of things ahead: toasting the pine nuts and cooking the chard (and refrigerating it). Then it would be a breeze.

My changes are incorporated.

 

 

Swiss Chard, Raisin and Pine Nut Tart

 

1/2 cup golden raisins

1 cup water

2 to 2 1/2 lbs. green (or rainbow) Swiss chard, stems and center ribs discarded

1 large egg (I used 2 just for more protein)

1/2 cup fat-free half-and-half

1 to 1 1/2 cups shredded mild white Cheddar, or other cheese

Finely zested peel of an orange or small lemon

1/2 cup pine nuts, toasted

Dough for single-crust pie

 

Special Equipment

an 11- by 8- by 1-inch rectangular tart pan with a removable bottom, or  10- to 11-inch round tart pan

 

Bring raisins and water to a boil in a small saucepan, remove from heat and let stand, covered, 45 minutes to 1 hour. Or, nuke water and raisins till the water starts to bubble. Let stand 45 minutes to an hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.

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 so it stops  cooking. Drain chard in a colander, then squeeze it by handfuls to remove excess water. Separate clumps and coarsely chop chard.

Whisk together egg, “cream,” zest and a pinch of salt in a large bowl. Stir in pine nuts, raisins, cheese and chard until combined.

Roll out dough on a lightly floured surface to fit into tart pan. with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan and trim edges.

Spread chard filling evenly into shell and put tart on a baking sheet. Bake until filling is set and starting to brown, 45 minutes to an hour, till filling is set. Cover crust with foil if it is browning too quickly. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour.

Serves about six.

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