I came across this recipe a couple of years ago and have been making it regularly since. So far, everyone who has tried it has given it two thumbs up! And as Swiss chard is available for most of the year, a good recipe to keep handy! Not only do we enjoy it for either lunch or dinner but I’ve cut the pieces smaller and served them as an appetizer.
For the Filling:
1 Tbsp. EVO
1 onion, chopped fine
½ tsp. cinnamon
½ tsp. salt
1 bunch Swiss chard (approximately 12 oz.)
¼ cup currants
1 egg
1 1/2 cups crumbled feta (Greek) – I prefer Dodonis as it’s less salty
3 Tbsp. freshly grated Parmigiano Reggiano
For the Tart:
1 Sheet (225g) puff pastry, bought or homemade
Egg wash: 1 egg beaten with 1 Tbsp.
Make the Filling:
In a skillet, heat the olive oil over medium–low. Cook the onions until soft, then add the cinnamon and salt, stirring to combine.
Meanwhile, chop the chard leaves into small ribbons and add to the onions when they are soft. Cook uncovered, until very soft (10-15 minutes.)
Plump the currants by covering with hot water and allowing them to stand for 10-15 minutes. Drain well, add to the chard. Cook on low for another 5 minutes or so. Allow to cool.
In a medium mixing bowl, beat the egg with the feta and Parmigiano. Add the chard mixture, combining thoroughly.
Preheat the oven to 375 F.
Meanwhile, lay the pastry out on a baking sheet that has been lined with baking parchment. Fold the outside over ½” or so to form a lip all the way around the edge. Prick the surface with a fork and brush with the egg wash. Refrigerate for an hour or so. (Keeping the pastry chilled will increase its ability to puff up.)
Spread the chard mixture evenly over the pastry. Bake for 20-30 minutes, or until the crust is beautifully browned.
