Active Time

　　40 min

　　Total Time

　　4 1/4 hr

　　The flavors of this tart are remarkably balanced—it's a bit savory and a bit sweet. (In fact, in the south of France, where it's known as tourte aux blettes, you'll often see the pastry served for dessert.) Paired with a simple salad, it makes for a supremely satisfying light dinner.

　　

Ingredients

1/2 cup golden raisins

　　1 cup water

　　2 pounds green Swiss chard, stems and center ribs discarded

　　1 large egg

　　1/2 cup heavy cream

　　1 1/2 tablespoons granulated sugar

　　1/2 teaspoon finely grated fresh orange zest

　　1/3 cup pine nuts (1 1/2 ounces), toasted

　　Pastry dough for a double-crust epi:recipelinkpie</epi:recipelink>

　　2 teaspoons confectioners sugar

　　

Special Equipment

an 11- by 8- by 1-inch rectangular tart pan with a removable bottom

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.