Ingredients
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Pastry Dough
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1¼ cups/160 g all-purpose/plain Flour
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¼ tsp Salt
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7 tbsp/100 g cold Unsalted Butter
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3 tbsp Ice Water
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Filling
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¼ cup/30 g Pine Nuts
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2 tbsp extra-virgin Olive Oil
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2 Shallots
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2 tbsp dried Currants
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1 lb/455 g Swiss Chard
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1 tsp Salt
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½ tsp freshly ground Black Pepper
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1 cup/225 g fresh whole-milk Ricotta Cheese
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½ cup/70 g crumbled Feta Cheese
Directions
Steps
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1
Done
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For the doughIn a food processor, pulse the flour and salt to blend. Add the butter and pulse until the mixture resembles pebbles. Add the ice water, 1 tbsp at a time, and pulse until the mixture just comes together. Turn onto a floured surface and shape into a disk. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days. |
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2
Done
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Adjust an oven rack in the center of the oven. Preheat the oven to 375°F/190°C/ gas 5. On a floured surface, roll the dough into a 12-in/30.5-cm round. Fit the dough into a 10-in/25-cm round or square fluted tart pan/flan tin with a removable bottom, pushing the dough into the sides. Run the rolling pin over the top of the pan to trim the dough. Prick the dough all over with a fork. Fit a sheet of parchment/baking paper into the crust and add dried beans or pie weights. Bake for 30 minutes. Remove the paper and weights and bake for another 10 minutes, or until the crust is golden. Remove from the oven and let cool on a wire rack/cake cooler. |
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3
Done
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For the FillingSpread the pine nuts in a pie pan and toast in the hot oven for 10 minutes, or until golden. Pour into a bowl and let cool. |
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4
Done
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In a large, heavy saucepan, heat the olive oil over medium heat until shimmering. Add the shallots and sauté until translucent, about 3 minutes. Add the currants and toss to coat with the oil. Add the chard, cover, and cook for about 5 minutes, or until wilted. Add the salt and pepper. Transfer to a bowl and let cool. Drain the chard of any excess liquid. |
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5
Done
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Drain ricotta in a sieve lined with cheesecloth/muslin for 30 minutes before using; otherwise, the crust will be soggy. In a medium bowl, stir the ricotta and feta together until blended. Spread the cheese mixture evenly in the cooled crust. Layer the chard mixture over the top, then sprinkle the pine nuts evenly over the chard. When ready to serve, remove the sides of the tart pan and cut the tart into wedges. |
