Swiss Chard Tart (Tourte des Blettes)

This recipe is a classic in the Comte de Nice, where swiss chard is a popular ingredient. I was fascinated with the alternative use of swiss chard in the dessert course, and had to try it as soon as I could find some good local chard to do it justice. This creates a beautiful rustic tart, lightly sweetened and spiced.

Rather than make a double-crust, as the original recipe specified, I decided to make it galette style, meaning open-faced. I've left the ingredients in their original quantities, but the method only calls for rolling out half the dough. Reserve the other half for another use (it will freeze well, rolled out in a pie dish), or go ahead and try the double-crusted version. You'll want to use a beaten egg wash on the top crust, so that you get a beautiful glazed finish.

Apple and Swiss Chard Tart
(makes one 11” tart)

For the shortcrust pastry:
3 cups plus 2 Tbsp (400 g) plain flour
1 cup (250 g) unsalted butter
1 egg yolk
4 Tbsp (80 g) superfine sugar
about 3 Tbsp (45 mls) water
For the filling:
8 swiss chard leaves, stems removed, leaves washed and shredded
1/4 cup (100 g) soft brown sugar
2 eggs
1/3 cup (60 g) golden raisins macerated in 3 Tbsp (45 mls) dark rum
3.5 oz (100 g) pine nuts
3 tsp (40 mls) brandy
pinch pepper
1 Tbsp (15 mls) light olive oil
1 Granny Smith apple, peeled, cored, and sliced
Make the crust first, following the usual method. Let the pastry rest for at least 30 minutes before rolling out.
Preheat the oven to 400 F (200 C).
In a bowl, combine the brown sugar and eggs. Add the raisins, drained rum, the pine nuts, brandy, pepper, and olive oil. Stir everything well, then add the chard leaves.
To assemble the tart, line to the base of a 11” (28 cm) tart tin, roll out half of the pastry and place in the tin. Spread the filling on top. Tuck edges inside the pastry coming up from the base layer, and neaten edges as you please.
Bake for 45-50 minutes, or until cooked through and rich brown on top.