Swiss Chard Tart with Orange, Pine Nuts & Raisins

Serves 6-8

PACKED WITH VITAMINS AND MINERALS, SWISS CHARD HAS ENORMOUS LEAVES WITH A RICH, COMPLEX FLAVOR. COOKED DOWN TO A SOFT PURÉE AND MIXED WITH RICOTTA CHEESE, CRUNCHY PINE NUTS, AND DRIED FRUIT, THEY MAKE A DELICIOUSLY MOIST TART THAT IS SURPRISINGLY SWEET, ALTHOUGH IT CONTAINS LITTLE SUGAR.

ingredients

¼ cup raisins

1 tablespoon oil, for oiling

3¼ pounds swiss chard, stems and center rib discarded

1 sheet prepared rolled dough pie crust

1 tablespoon flour, for dusting

2 extra-large eggs

3 tablespoons granulated sugar

¼ teaspoon grated nutmeg

2 pinches of salt

1 cup ricotta cheese, drained

1 (1¼-ounce) piece candied orange peel, half finely chopped, half sliced into thin slivers

⅓ cup pine nuts, toasted

1 tablespoon confectioners’ sugar, for dusting

1 Cover the raisins with boiling water and let soak for 30 minutes, then drain. Preheat the oven to 325°F. Oil a 9 ½-inch loose-bottom tart pan.

2 Put the chard leaves into a large saucepan without any extra water. Cover and simmer over medium heat for about 10 minutes, stirring frequently, until thoroughly wilted. Drain, squeezing with your hands to remove as much liquid as possible. Finely chop and set aside.

3 Thinly roll out the dough on a well-floured surface and use to line the prepared pan. Press a rolling pin over the rim to remove surplus dough (reserve the scraps). Use the side of your index finger to press the dough into the edge of the bottom of the pan to raise it slightly above the rim. Line the bottom with aluminum foil and fill with pie weights or dried beans.

4 Bake in the preheated oven for 10 minutes. Remove the foil and weights, then bake for an additional 5 minutes. Remove from the oven. Increase the oven temperature to 350°F. Put a baking sheet into the oven to heat.

5 In a large bowl, whisk together the eggs, sugar, nutmeg, and salt. Stir in the ricotta cheese, chopped orange peel, pine nuts, raisins, and chard. Spoon the filling into the pastry shell. Roll out the scraps and cut into small stars, crescents, or diamonds. Place on top of the filling and cover loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes.

6 Let the tart cool in the pan for 15 minutes, then remove from the pan and transfer to a serving plate. Dust with the confectioners’ sugar and decorate with the orange peel slivers. Serve warm or at room temperature.

Cook’s Tip: Place the ricotta cheese on a large square of damp cheesecloth. Gather up the corners and tie with string. Tie to the handle of a wooden spoon and suspend over a deep bowl. Let drain in a cool place for at least 2 hours or overnight.

Recipe from Baking with Vegetables