Savory Swiss Chard Tart - pastry

Method

• Heat oven to 400 degrees F.
• Prepare the pastry: Combine flour and salt in a medium sized bowl. Stir in 1/4 cup water, then the oil, mixing until thoroughly blended. Knead briefly. The dough will be VERY moist, much like a cookie dough. Press the dough into a 10-1/2-inch loose-bottomed metal tart pan.
• Prepare filling: Wash and DRY the green leafy portion of the chard, saving the center white (or red) stems for the stockpot, or braising a la Francaise. Break up the leaves and coarsely chop them in several batches, in a food processor. [If they are not completely dry, they will turn into mush instead of chopping.]
• Place the chard in a large shallow saute pan over low heat, and season with salt and pepper. Wilt the chard and cook until most of the liquid has evaporated.
• Toast the pine nuts by heating (to medium) a shallow pan large enough to hold all the nuts in a single layer. Add the nuts and toss until lightly browned on all sides. Do not leave unattended, even for a short time, or the result is likely to be burned pine nuts! Remove from the heat and set aside.
• Beat the eggs slightly in a medium bowl. Add cheese and mix until thoroughly blended. Stir in the chard, raisins and toasted pine nuts, and mix well. Pour the whole thing into the prepared pastry shell.
• Bake until the crust is golden and the chard mixture is firm and browned (about 40 minutes). Serve at room temperature for maximum flavor.
• Note: If Swiss chard is not available, spinach may be substituted. Be sure to remove the stems of the spinach completely, also.