Swiss Chard Tart From Nice

Name: Swiss Chard Tart From Nice (Tourte de Blettes à la Niçoise)
Yield: One 9- to 10-inch tart, about 8 to 10 servings
Cuisine: Italian
Ingredients: 4 large eggs; 2 cloves garlic, finely minced; 3 tablespoons olive oil; 1 large (about 12 ounces) mild onion; ½ cup long-grain rice; 2 teaspoons salt; 1 quart water; 2½ pounds Swiss chard; ¼ cup fresh basil, rinsed, dried, and finely shredded; ¼ cup fresh basil, rinsed, dried, and finely shredded; ¼ cup toasted pine nuts; ¼ cup yellow raisins; ½ teaspoon each salt and pepper; ½ teaspoon each salt and pepper; ½ cup grated Gouda or Swiss Gruyère; ½ cup grated Gouda or Swiss Gruyère

Tourte de Blettes à la Niçoise

Preparation info

One 9- to 10 inch tart, about
8 to 10
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

If you visit le vieux Nice, Nice’s old town, you will find this chard tart offered for sale in the same establishments that sell Socca and Pissaladière. Although this tart is associated with the French and Italian Rivieras, there are versions made as far east as Genoa.

Ingredients

Europe
Americas
France
United States
Italy
Nice
Genoa
Pastry
Mediterranean
Pie
Vegetarian

Ingredients

Method