Swiss Chard and Pear Tart


Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 100 g (4 oz) raisins or sultanas
  • 2 tablespoons dark ru


This traditional dessert from Nice, an unusual combination of chard, fruit, pine kernels and cream cheese, is always served on feast days. Traditionally it is made with apples but I prefer pears. Serve with lashings of double cream.

For the pastry, sift the flour on to a work surface and make a well in the centre. Put the butter, salt, sugar and lemon zest in the well and then add the e