Swiss Chard, Raisin, and Pine Nut Tart

Swiss Chard, Raisin, and Pine Nut Tart
Photo by Romulo Yanes


  • Pastry dough for a double-crust pie
  • ½ cup heavy cream
  • 1 cup water
  • 2 pounds green Swiss chard
  • 1 large egg
  • 1 11- by 8- by 1-inch rectangular tart pan with a removable bottom
  • 1/3 cup pine nuts
  • + 4 more ingredients
    • ½ cup golden raisins
    • 2 teaspoons confectioners sugar
    • 1 ½ tablespoons granulated sugar
    • ½ teaspoon fresh orange zest

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. Blanch chard in a large pot of boiling salted water, uncovered, sti...

View full recipe at Epicurious


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