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Swiss Chard, Raisin, and Pine Nut Tart
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| active time: 40 min total time: 4 1/4 hr 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... more › subscribe to Gourmet 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
preparation
Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 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 to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
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). Chill shell while rolling out top.
Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.
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