Swiss Chard, Raisin, and Pine Nut Tart

A sophisticated savory-sweet tart combining blanched Swiss chard, plump golden raisins, and toasted pine nuts in a buttery double crust. This elegant tart is finished with a dusting of confectioners sugar for a beautiful presentation.

8 servings

3 hr 40 min

Published October 4, 2025

Ingredients

•½ cup golden raisins
•1 cup water
•2 pounds green Swiss chard, stems and center ribs discarded
•1 large egg
•½ cup heavy cream
•1½ tablespoons granulated sugar
•½ teaspoon orange zest
•⅓ cup pine nuts
•1 recipe pastry dough
•2 teaspoons confectioners sugar
•1 piece tart pan

Cooking Instructions

1.
Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
60 min
2.
Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
10 min
3.
Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
5 min
4.
Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
15 min
5.
Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.
130 min

Cooking Instructions

Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.

60 min

Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.

10 min

Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.

5 min

Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.

15 min

Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

130 min