Swiss Chard, Raisin, And Pine Nut Tart
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
42
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Golden Raisins1 cup
Water1 large
Egg1 cup
Heavy Cream1.5 tbsps
Granulated Sugar2 tsps
Confectioners SugarDirections:
1
Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour
2
Drain in a colander, then pat dry with paper towels
3
Put oven rack in middle position and preheat oven to 400°F
4
Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes
5
Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking
6
Drain chard in a colander, then squeeze out excess water by handfuls
7
Coarsely chop chard
8
Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl
9
Stir in pine nuts, raisins, and chard until combined
10
Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges)
11
Chill shell while rolling out top
12
Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle
13
Spread chard filling evenly into shell, then top with second rectangle of dough
14
Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps
15
Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet
16
Bake until top is golden, about 1 hour
17
Transfer to a rack and cool 10 minutes, then remove side of pan
18
Cool to room temperature, about 1 hour
19
Dust with confectioners sugar
20
Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour
21
Drain in a colander, then pat dry with paper towels
22
Put oven rack in middle position and preheat oven to 400°F
23
Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes
24
Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking
25
Drain chard in a colander, then squeeze out excess water by handfuls
26
Coarsely chop chard
27
Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl
28
Stir in pine nuts, raisins, and chard until combined
29
Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges)
30
Chill shell while rolling out top
31
Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle
32
Spread chard filling evenly into shell, then top with second rectangle of dough
33
Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps
34
Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet
35
Bake until top is golden, about 1 hour
36
Transfer to a rack and cool 10 minutes, then remove side of pan
37
Cool to room temperature, about 1 hour
38
Dust with confectioners sugar