Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts

Name: Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts
Ingredients: 1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent); 2 extra-large egg yolks; 1 large bunch Swiss chard, cleaned, center ribs removed; 3 tablespoons extra-virgin olive oil; 1/4 cup sliced shallots; 1 teaspoon thyme leaves; 1/2 cup whole milk ricotta, drained if wet; 1/4 cup crème fraîche; 6 ounces semi-aged goat cheese; Currant-pine nut relish (recipe follows); Kosher salt and freshly ground black pepper; 1/2 cup pine nuts; 1/3 cup extra-virgin olive oil; 1/2 sprig rosemary; 1 chile de árbol; 3/4 cup finely diced red onion; 1/3 cup dried currants; 1/4 cup balsamic vinegar; 2 tablespoons chopped flat-leaf parsley; Kosher salt and freshly ground black pepper

January 24, 2012

Look in any Sicilian cookbook and you’ll find a recipe for the popular side dish, or contorno, of cooked greens with currants and pine nuts. I make Swiss chard the main attraction of this dish, layering it onto a savory tart with rich and tangy goat cheese, then topping it with sweet currants and toasted pine nuts. Use a crumbly, slightly aged goat cheese, such as Bûcheron, Rodin Affiné, or the domestically produced Laura chanel aged chèvre. Feel free to substitute any other tender greens, such as the tops of beets or turnips, or a bunch of young mustard greens for the Swiss chard.

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