This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Summer produce is abundant at the market. This week, look for Swiss chard.
What is it • Otherwise known as silverbeet, Swiss chard comes in a variety of colors, from red-veined ribs to yellow to orange to pink, the leaves are always a deep green. Though a tinge bitter when eaten raw, chard will become more subtle and akin to spinach when cooked.
How to use • If leaves are big, remove center rib and stem and reserve for another use. Otherwise, chop thin stems and leaves and use in a variety of salads or cooked dishes, such as sautéing with shallots and a bit of olive oil or in a savory tart.
Look for • Chard with few or no holes in the leaves, firm stalks and glossy, sturdy leaves. Avoid chard with limp stalks and wilted leaves.
Storage • Store in a plastic bag in the refrigerator for up to 5 days. Rinse just prior to use.
Swiss chard tart (tourte de blettes)
If you don't have a tart pan, a springform cake pan will do.
Dough
2 1⁄3 cups flour
1⁄3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup olive oil
2 large eggs
2 to 3 tablespoons whole milk (optional)
Filling
1 1/2 pounds Swiss chard leaves (2 pounds, stems removed)
Salt
1⁄3 cup golden raisins
Eau-de-vie or brandy
1/4 cup pine nuts, toasted
1/2 teaspoon ground cinnamon
1 ounce parmesan cheese, freshly grated
1/2 cup granulated or superfine sugar
2 large eggs
2 medium baking apples
Powdered sugar
To make the dough, in a bowl, mix together the flour, 1⁄3 cup sugar, baking powder and salt. Add the olive oil and the eggs, mixing until the dough is smooth.
Divide the dough into two pieces, one slightly larger than the other, wrap each in plastic and shape the two dough portions into disks. Chill for at least one hour. (The dough can be made up to two days in advance.)
To make the filling, wash the chard leaves very well, in several changes of water, until the water is clear and there is no grit in the leaves. Put the chard leaves in a large frying pan with a pinch of salt. Cook the leaves over medium heat until they're completely wilted, about 15 minutes.
Drain the leaves and run cold water over them, turning them as you rinse. (This "shock" helps set the color.) Once cool, squeeze the leaves very firmly to extract as much water from them as possible.
Put the raisins in a small saucepan and pour just enough eau-de-vie or brandy over them to cover. Simmer for a minute or two, until the liquor is absorbed. Let cool to room temperature.
Chop the Swiss chard and put it into a medium bowl. Coarsely chop the raisins and the pine nuts, and add them to the chard. Stir in the cinnamon, parmesan, and 1/2 cup sugar, then mix in the eggs.
To bake the tart, heat the oven to 350 degrees.
Lightly butter a 9-inch tart pan with a removable bottom. (No need to butter if it's a non-stick pan.)
Dust both sides of the larger pieces of dough and roll it between two large sheets of parchment paper. About halfway through rolling, peel away the parchment and re-dust both sides of the dough with flour, then continue to roll the dough until it's the size that will fit into the bottom of the tart pan and go up the sides.
Peel away the top piece of parchment and carefully overturn the dough onto the tart pan. Peel away the other piece of parchment and use your fingers and the heel of your hand to smooth the dough into place and even it out. (I use my thumbs and heel of my hand to make sure it goes up the sides as best as possible.)
Spread the filling into the tart pan over the dough, then peel and thinly slice the apples, and lay them in an even layer over the Swiss chard filling.
Roll out the other disk of dough as you did the lower one, between two parchment paper sheets, and transfer it to the tart pan to cover the tart filling. Use your fingers to seal the dough at the edges to enclose the filling. A few gaps are normal.
Bake for 30 to 40 minutes, until the dough is golden brown on top. Remove from the oven and dust the top with powdered sugar. Let cool before slicing.
Makes • One 9-inch tart
Source: David Lebovitz.com