Swiss chard, goat cheese, raisin and pine nut tart
Why put vinegar in pie crust?
Ingredients · Servings 4 people
- 100g white wheat flour (t45)
- 75g semi-wholemeal wheat flour (t65)
- 2 tablespoons grated Parmesan cheese
- 1 tsp fine salt
- 80g unsalted butter
- 5 cl ice water
- 1 tbsp vinegar
- 200 g chard leaves
- 1 handful of raisins
- 1 handful of pine nuts
- 0.5 finely chopped onion
- 1 clove of garlic
- 15 cl milk
- 5 cl of whole liquid cream
- 50g fresh goat cheese spread
- 50g goat's cheese
- 2 eggs
- 2 tablespoons of flour
- 1 tbsp olive oil
- cell
- freshly ground pepper
Method · 30 min
- Mix the flours, Parmesan cheese, and salt. Add the room-temperature butter and rub it in with your fingertips. Gradually add the ice water mixed with vinegar, until you can form a soft but not sticky ball of dough. Do not overwork the dough, or it will become tough. Wrap it in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 200°C (gas mark 6/7). Wash and dry the chard leaves. Use only the green parts for this recipe (you can also make a tart with the white stalks, recipe coming soon). Finely chop the leaves.
- Gently sauté the garlic, onion, and chard leaves in 1 tablespoon of olive oil over low heat. After about 3 minutes, add the raisins and pine nuts. Continue cooking for 2 minutes, season with salt and pepper, sprinkle with 2 tablespoons of flour, stir, and remove from the heat.
- In a bowl, mix the eggs, fresh goat cheese, liquid cream, and milk. Season with salt and pepper.
- Roll out the dough and line a tart tin or tart ring (here, a square one) placed on a baking sheet. Prick the bottom and sides of the dough. Spread the chard over the base, then pour the liquid mixture over it. Finish by sprinkling with grated goat cheese.
- Bake for approximately 35-40 minutes. If the pastry and top are browning too quickly, lower the oven temperature to 180°C (gas mark 6) for the last 10 minutes.
Adding a tablespoon of vinegar to ice water is a little-known baking trick. The acidity of the vinegar prevents the gluten in the flour from developing too much during kneading, resulting in an exceptionally crumbly and crispy dough that also prevents shrinkage during baking. Don't worry, the taste completely evaporates in the oven.
What can be done with the chard stalks to avoid wasting anything?
This recipe uses only the green parts of the leaves, but don't throw away the white stalks! They're delicious once you've peeled them to remove the tough fibers. You can cut them into pieces and bake them in the oven with a béchamel sauce, or sauté them in a pan with a little garlic and a squeeze of lemon juice to serve alongside meat.
