And the beauty of this pie? Yes, it is filled to the brim with swiss chard, but it is held together with an sweetened eggy mixture flavored with orange zest. Combine that with the raisins and pine nuts and you get this savoury-sweetness than lends itself well to dinner, lunch, and breakfast. What? Yes, even breakfast.
Swiss Chard, Raisin and Pine Nut Tart
1/2 cup raisins
2 lbs. swiss chard, chopped
1/2 cup milk
1 1/2 tbsp. sugar
zest of 1 orange
1/3 cup toasted pine nuts(almonds work great as an inexpensive alternative)
One recipe butter pastry dough (see below)
Bring raisins to a boil in 1 cup water in a small saucepan. Let stand, covered, for 30 minutes; drain. Blanch swiss chard in a large pot of boiling water 2 minutes. Drain, cool and squeeze out excess water. In a large bowl, whisk together egg, milk, sugar and orange zest. Stir in raisins, swiss chard and pine nuts.
Roll out half of dough on a lightly floured surface into a large enough circle to fit in a 9" quiche pan. Place dough in pan but do not trim edges.
Preheat oven to 400 degrees F.
Roll out second half of dough large enough to fit top of pie. Spread swiss chard mixture evenly into shell, then top with second piece of dough. Using water to dampen edges, seal crust and flute edges. Cut 3 steam vents in top crust.
Bake until top is golden, about 1 hour. Transfer to a rack to cool.
Butter Crust Pastry
2 cups all-purpose flour
1 tsp. salt
3/4 cup butter
6-7 tbsp. cold water
Mix together flour, salt and butter, using fingers or a pastry cutter, until mixture resembles a fine crumb.Add cold water, 1 tablespoon at a time, until mixture forms a ball. Knead gently once or twice, then use in desired recipe. Makes 1 2-crust pie or tart.