Swiss Chard and Goat Cheese Tart with a Currant-Pine Nut Relish

A swiss chard and goat cheese tart made with a puff pastry base that is topped with a ricotta custard and a delicious currant-pine nut relish.

I really think the French must think it’s blasphemous some of the things we have snuggle up to puff pastry.

MINI HOT DOGS come to mind.

A pastry chef somewhere is rolling in his grave.

Those painstakingly laminated layers deserve so much more!!! And so do we!!!!!!!!!!!!!

I won’t even mention the gazillion unpronounceable ingredients in hot dogs as a reason for why you maybe don’t want to be putting them in your body. Let’s just talk about the flavor!! Granted, I haven’t had a hot dog for almost two decades, but I would bet that just one bite of this swiss chard and goat cheese tart would convince you to forego any other puff pastry topping ever again.

It’s insane how good this is.

There’s the chard itself, which is sauteed with caramelized shallots and a hint of spice.

The ricotta custard that is lightened with a dollop of creme fraiche and then topped with goat cheese sprinkles. (<– !!!)

AND THEN the currant-pine nut relish. AKA crack, AKA the new love of my life sorry husband, STEP OVER. Seriously, if you do anything that I tell you, make a bowl of this currant-pine nut relish. Get a spoon. Eat it. Your quality of life will be enhanced by a thousand.

We honestly couldn’t control ourselves and so we ate this tart as lunch, but it would also be great cut into smaller squares and served as an appetizer.

I’m craving it already.

Swiss Chard and Goat Cheese Tart with a Currant-Pine Nut Relish

 

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A swiss chard and goat cheese tart made with a puff pastry base that is topped with a ricotta custard and a delicious currant-pine nut relish.

Yield: 6-8 servings

Ingredients

For the tart

• 1 frozen sheet of all butter puff pastry (I used Dufours), defrosted
• 2 extra large egg yolks, divided
• 2 bunches of swiss chard, stems removed and leaves thinly sliced
• 3 tablespoons extra virgin olive oil
• ¼ cup sliced shallots
• ¼ tsp dried thyme
• ½ cup whole milk fresh ricotta, drained if wet
• ¼ cup creme fraiche
• 4 oz goat cheese

For the currant-pine nut relish

• ½ cup pine nuts
• ⅓ cup extra virgin olive oil
• ½ sprig rosemary
• 1 large pinch red pepper flakes
• ¾ cup finely diced red onion
• ⅓ cup dried currants
• 1 tbsp balsamic syrup
• sea salt and pepper, to taste

Instructions

For the tart

1. Heat oven to 400F.
2. Spread the pastry out on a parchment-lined baking sheet. Use a paring knife to score a ¼-inch border around the edges. Whisk one of the egg yolks with a tsp of water to make an egg wash, then brush it along the border. Place the pastry in the freezer while you prepare the filling.
3. Heat 2 tbsp of the olive oil in a large pan over high heat, then add in the shallots and thyme. Saute for 3-4 minutes or until the shallots are starting to brown, then add in the chard along with a pinch of salt and black pepper. Cook until the greens are wilted and tender and any liquid in the pan has evaporated, about 4-5 minutes, stirring frequently.
4. Combine the ricotta, remaining egg yolk, creme fraiche, and remaining tbsp of olive oil in the bowl of a food processor. Puree until smooth. Season to taste with salt and black pepper.
5. Spread the ricotta mixture on the puff pastry, making sure it stays within the border. Crumble half of the goat's cheese on top, then top with the greens, and the remaining goat cheese.
6. Bake for 20-25 minutes, rotating the baking sheet halfway through cooking, or until the crust is golden and top and crisp on the bottom.
7. Allow to cool for a few minutes, then spoon some of the currant-pine nut relish on top. Cut it into squares and serve.

For the currant-pine nut relish

1. Heat a small heavy-bottomed saute pan over high heat. Add the pint nuts to the pan and saute until toasted, about 2-3 minutes. Remove to a bowl.
2. Return that same pan to the stove and lower the heat to medium. Add the olive oil, rosemary sprig, and red pepper flakes. Once the red pepper flakes begin to sizzle add the onion and ½ tsp salt. Turn the heat down to low and let the onion sweat for about 10 minutes, stirring occasionally.
3. While the onion is cooking, place the currants in a small bowl and cover with hot water. Allow them to soak for 10 minutes, then drain well.
4. Add the balsamic syrup to the pan with the onions. Stir in the toasted pine nuts and currants. Remove the rosemary sprig and stir to combine. Season to taste with salt and black pepper.

Notes

Adapted slightly from Sunday Suppers at Lucques

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