Yum. Just polished off a helping of this for brunch and wanted to share this recipe with you. Flaky puff pastry, ricotta and creme fraiche base, beautiful rainbow chard, and a relish that makes the dish pop with it's sweet raisins and reduced balsamic vinegar. Once again this weekend we thought about the money we saved had we gone out to brunch this morning instead of staying in.
I had made this recipe before but I think it was better this time around. Somehow I didn't post about it months ago when I made it- perhaps because the pastry wasn't cooked through. I drained the chard well this time before placing it on the tart so I think that helped. Really, I took paper towels and squeezed all the liquid out.
I modified the recipe a bit today since I didn't have shallots on hand having used them all in the tomato salad, and added a chili and garlic to the oil that the chard was sauteed in. I do love how often Suzanne incorporates chile de arbol into her recipes.
If I had a little cafe or bookshop someday I'd want to serve this there. It'd be the perfect light lunch or 11:00 accompaniment to a strong cup of coffee.
You can make this dish ahead of time and leave it in the fridge til you're ready to bake it. I might even suggest you do that early in the morning if you're serving it for brunch so you have some time to relax before popping it into the oven and making it look efforless.
Recipe thanks to and loosely modified from Suzanne Goin
Ingredients You'll Need for the Tart:
- 1 frozen puff pastry sheet, thawed
- 2 large egg yolks
- 1 bunch swiss chard, centers removed
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove minced
- 1 chile de arbol, chopped
- 1 teaspoon thyme leaves
- 1/2 cup whole milk ricotta, drained if its wet
- 1/4 cup creme fraiche
- 6 ounces goat cheese
- 1/2 cup pine nuts
- 1/3 cup extra-virgin olive oil
- 1/2 sprig rosemary
- 1 chile de arbol
- 3/4 cup diced red onion
- 1/3 cup raisins
- 1/4 cup balsamic vinegar
- 2 tablespoons chopped parsley
1. Preheat the oven to 400 if you're making it right away.
2. Roll out the thawed puff pastry sheet and place on a parchment paper lined baking sheet. Using a pairing knife score just the edges of the pastry then brush with 1 egg yolk and 1 teaspoon of water. Place the pastry in the fridge so it stays cool as you cook the rest of the ingredients.
3. Heat a saute pan over high heat then add 2 tablespoons olive oil, chile, thyme and garlic. Don't let the garlic burn and quickly add 1/2 of the swiss chard in pieces. Once that has wilted add the second half along with a good pinch of salt and some pepper. When it's wilted remove from the heat and place on a cookie sheet so it'll cool. Place the chard in the fridge.
4. Place the ricotta, 1 egg yolk, and 1 tablespoon of olive oil in a food processor. Puree it until smooth then transfer the mixture to a bowl and add in the creme fraiche and a tasting of salt and pepper.
5. Remove the puff pastry from the fridge and spread the ricotta mixture around the center coming up to the border you've created. Sprinkle 1/2 of the goat cheese then the greens which you've removed from the fridge and pressed with your hands through kitchen towels a couple times to get all the liquid out. Sprinkle the rest of the goat cheese on top then pop into the oven for 25 minutes, turning halfway through.
6. Make sure your tart is cooked through and then allow to cool. While it's cooling make the pine nut relish.
For the Relish:
1. Toast your pine nuts in the same saute pan you used for the chard. You'll let them heat up over medium-high heat just until they become fragrant, a few moments. You will see them change color a bit but you don't want to burn them. Remove them from the pan and into a bowl.
2. Heat that same saute pan again and add in your oil, rosemary sprig, and chile de arbol. I love this step- how pretty is that? When they start to sizzle add in your red onion and then turn down the heat allowing them to simmer for about 10 minutes.
3. During this time boil some water then cover your raisins with the water and let them plump up for 10 minutes. If you have currants those would be excellent, and recommended by Suzanne, but alas I couldn't find any in my markets.
4. After 10 minutes remove the onion mixture from the heat and drain the oil out well. Drain the raisins as well and then add that mixture to a bowl.
5. Heat that same skillet again and add in the balsamic. Reduce it down to about 1 tablespoon then add that to the raisins and onion mixture. Add in the pine nuts and parsley and taste for seasoning.
Spoon the relish over the warm tart and enjoy a piece, or two.