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1
In a food processor, pulse the flour with the salt.
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2
Add the egg yolks and olive oil; pulse until combined.
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3
Add the butter and pulse until the mixture resembles coarse meal.
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4
With the machine on, slowly add the water and process just until the dough comes together.
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5
Transfer the dough to a sheet of plastic wrap and pat it into a disk.
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6
Wrap the disk and refrigerate for at least 30 minutes.
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7
In a large skillet, stir the onions with 3 tablespoons of the olive oil until thoroughly coated.
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8
Cover and cook the onions over moderately low heat, stirring occasionally, until they are very soft, about 30 minutes.
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9
Reduce the heat to low if the onions begin to brown.
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10
Uncover the skillet.
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11
Increase the heat slightly and continue cooking, stirring frequently, until the onions become a rich golden brown, about 30 minutes longer.
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12
Remove the skillet from the heat.
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13
Meanwhile, bring a large pot of water to a rolling boil.
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14
Strip the chard leaves from the ribs, leaving the leaves as intact as possible; reserve the ribs for another use.
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15
Blanch the chard leaves in the boiling water until softened, 1 1/2 to 2 minutes.
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16
Drain the leaves and refresh them under cold running water.
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17
Drain again and pat thoroughly dry.
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18
In a spice grinder, combine the cinnamon stick with the cloves, ginger, nutmeg and pepper and grind to a powder.
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19
Add 1 1/4 teaspoons of the spice mixture to the onions and stir until evenly incorporated; reserve the remaining mixture for another use.
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20
Season with salt.
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21
In a small bowl, using a wooden spoon, lightly beat the goat cheese with the creme fraiche and 1 teaspoon of salt until smooth.
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22
Preheat the oven to 400.
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23
Set the disk of dough between 2 large sheets of wax paper and roll out to a 12-by-15-inch rectangle.
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24
Transfer the pastry to a 9-by-12-inch ceramic baking dish at least 1 1/2 inches deep.
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25
Line the pastry with the chard leaves, allowing them to extend beyond the pastry overhang.
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26
Using a spatula, spread the goat cheese mixture over the chard in an even layer.
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27
Spread the spiced onions over the cheese and sprinkle with the pine nuts.
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28
Fold the extended chard leaves and the pastry over the onion filling.
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29
Brush the pastry and the chard leaves with olive oil.
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30
Bake the tart for about 40 minutes, or until the pastry is golden.
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31
Remove from the oven and transfer to a rack.
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32
Let cool for at least 30 minutes before serving warm or at room temperature.
