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Swiss Chard, Raisin, and Pine Nut Tart

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Swiss Chard, Raisin, and Pine Nut Tart

Swiss Chard, Raisin, and Pine Nut Tart

amanda

Equipment

  • - Baking Dish, 9-inch (Non-stick baking dish that provides an even surface for baking tarts and other desserts)

  • - Digital Kitchen Scale (For precise measurement of ingredients in baking and cooking)

  • - Muffin Tray, 12-Cup (Baking mini tartlets or individual portions of the recipe)

  • - Microplane Grater (Finely grating ingredients like lemon zest and pine nuts)

  • - Measuring Cups and Spoons (Accurate ingredient measurement in baking)

  • - Parchment Paper (Non-stick lining for the baking dish or muffin tray)

  • - Rolling Pin (Flattening dough evenly, alternative is a food processor)

  • - Oven Thermometer (Ensuring correct baking temperature)

  • - Strainer or Funnel (Transferring ingredients without spilling)

  • - Whisk (Incorporating eggs and other ingredients for a smooth mixture)

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 epi:recipelinkpie

  • 2 teaspoons confectioners sugar

  • an 11- by 8- by 1-inch rectangular tart pan with a removable bottom

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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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