Feeling tired at 6pm from busy days in the sun? Have nothing for dinner? Here is a relatively quick and healthy solution for that dinner crisis. Swiss Chard Tart with Pine Nut and Currant Gremolata - from Suzanne Goin's Sunday Suppers at Lucques. The combination of swiss chard, pine nuts and currants is a classic Sicilian combination -- and one of my favorites. This dish combines creamy and tangy goat cheese with the sweetness of the currants and toasted nuts. Coupled with a salad, it makes my favorite kind of summer meal.
Swiss Chard Tart
1 sheet of 8x12" puff pastry (I prefer Dufour over Pepperidge Farms)
2 egg yolks
1 large bunch swiss chard, cleaned and ribs removed
3 tablespoons extra virgin olive oil
1/4 c sliced shallots (I also use yellow onion, chopped well)
1 tsp thyme leaves
1/2 c whole milk ricotta
1/4 c creme fraiche
6 oz semi aged goat cheese (I have also used the Coach Farm logs...)
Preheat the oven to 400 degrees. Defrost the pastry until it is soft enough to unroll onto a silpat lined cookie sheet. With a paring knife, score a 1/4" border around the edge of the pastry. Make and egg wash with 1 egg yolk and a 1/2 tsp water. Whisk together and brush along the scored edge. Chill until ready to use.
Slice the chard into 1" slices. Heat a large saute pan over med-high heat for 2 minutes. Add 2 tbsp olive oil, shallots, and thyme. Saute a minute and then add half the swiss chard. Cook until wilted, then add the second batch of greens and season with salt and pepper. Cook until wilted and let cool.
Place the ricotta, remaining egg yolk, and 1 tbsp olive oil in a food processor (I also use an immersion blender and a deep container) til smooth. Fold in creme fraiche and season to taste.
Spread the ricotta on the pastry inside the border. Crumble 1/2 the goat cheese on top, then spread the swiss chard. Top with more goat cheese and bake for 20-25 minutes, or until golden. Be sure to check the bottom of the tart - cooked but not soggy!
Cool slightly, and slice into squares with a pizza cutter. Serve with the relish and enjoy!
Currant Pine Nut Relish
1/2 cup pine nuts
1/3 cup olive oil
1/4 sprig rosemary
3/4 cup finely diced red onion
1/3 cup dried currants
1/4 cup balsamic vinegar
2 tablespoons chopped flat-leaf parsley
Salt and pepper
Toast the pine nuts til their golden brown. Heat a small saute pan over high heat for 2 minutes, then turn down the heat, adding the oil and rosemary. When they start sizzling, add the onion and 1/4 teaspoon of salt. Turn the heat to low and let the onions stew til tender. Transfer to cool and discard the rosemary. Save the pan
While the onion is cooking, place the currants in a small bowl and cover with hot water. Soak for 10 minutes.
Add the vinegar to the pan the onions were in and reduce over medium heat until it is about a tablespoon (depending on the kind of balsamic you use - really watch until syrupy). Add to the onion mixture. Add the nuts, currants, and parsley to the onions and combine. Taste for seasoning and serve with the tart.