Savory Swiss chard tart

Often served at a Christmas or Easter brunch, this savory tart is delicious warm or cold. Chef Stacey Hughes says she prefers it “a little bit warmed up with a nice green salad.”

Ingredients

1 cup all-purpose flour
1/4 tsp. kosher salt
1/4 cup cold water
1/4 cup extra light olive oil
1 lb. red, white or rainbow Swiss chard, leaves only
Kosher salt and freshly ground black pepper, to taste
1/2 cup pine nuts, toasted
3 large eggs
1 cup freshly grated Parmigiano Reggiano
1/2 cup golden raisins

Instructions

Preheat oven to 400 degrees. Combine flour and salt. Stir in water, then oil, mixing until blended. Knead briefly. The dough will be very moist. Press dough into a 9-inch, loose-bottomed metal tart pan. Wash and dry the green leafy portion of the chard and coarsely chop. Wilt chard in a sauté pan over low heat. Season with salt and pepper. Toast pine nuts. Beat eggs and add cheese. Mix until blended. Stir in chard, raisins and toasted pine nuts, and mix well. Pour into tart shell. Bake until crust is golden and filling is firm, about 30 minutes. Serve at room temperature or chilled.

Serves 8