Name: Swiss Chard and Pear Tart
Cuisine: French
Ingredients: 100 g (4 oz) icing sugar, sifted; 100 g (4 oz) raisins or sultanas; Finely grated zest of ½ lemon; 1 free range egg, beaten; 225 g (8 oz) unsalted butter, diced (at room temperature); A pinch of salt; Grated zest of 1 lemon; 2 free range eggs, beaten; 350 g (12 oz) plain flour; 3 tablespoons cream cheese; 3 pears, peeled, cored and diced; 75 g (3 oz) icing sugar, plus extra for dusting; 50 g (2 oz) pine kernels; 900 g (2 lb) Swiss chard, stalks removed (see Tips), leaves cooked and finely chopped; 2 tablespoons dark rum

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

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

Method

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