Savoury Swiss Chard Tart
1 T. oil
2 shallots, minced
1 clove garlic, minced
4 ounces bacon, chopped
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
Handful raisins
Handful toasted pine nuts (way too expensive right now!!)
1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed
Preheat oven to 375 degrees. Heat the oil in a saute pan & fry shallots until soft & translucent. Add the garlic & saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until crispy. Remove to plate with 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. (Cook's Note: You may want to cover the pan for a few minutes to speed up the process). Add the chard leaves to the pan; season with salt & pepper.
Beat eggs together with the creme fraiche and season with salt & pepper.
In a large bowl, toss the shallots, bacon, chard stems & leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour in the creme mixture. Bake until tart is set, about 30 minutes. Remove from oven and cool. Serve at room temperature
