Saturday, November 26, 2011

Swiss Chard and Gruyere Tart

1 T oil
2 shallots, minced
1 clove garlic, minced
4 ounces bacon, cut into lardons
1 1/2 pounds Swiss chard, ribs removed
3 eggs
1 cup creme fraiche or heavy cream and sour cream combined
kosher salt and freshly ground black pepper
4 ounces Gruyere cheese, grated
a handful raisins
a handful toasted pine nuts
1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed

Preparing the tart:
Preheat the oven to 375 degrees F.

Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender; cover the pan for a few minutes to speed up the process. Add the chard leaves to the pan, cover, and wilt, about 3 minutes.

Beat the eggs together with the creme fraiche, and season with salt, and pepper.

In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature.

Serves 6 to 8


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