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; ½ cup grated Gouda or Swiss Gruyère; 2 cloves garlic, finely minced; 3 tablespoons olive oil; ½ cup long-grain rice; 1 large (about 12 ounces) mild onion; ¼ cup toasted pine nuts; 2½ pounds Swiss chard; 2 teaspoons salt; ½ teaspoon each salt and pepper; 1 quart water; ¼ cup fresh basil, rinsed, dried, and finely shredded; ¼ cup yellow raisins

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.