-
1
Make the crust: In a food processor, pulse flours, oats, and salt to combine.
-
2
Add butter, cream cheese, and 1 egg yolk, and process until dough just comes together, 15 to 20 seconds.
-
3
Press dough into a disk.
-
4
Wrap in plastic, and refrigerate 1 hour or up to 1 day.
-
5
Make the filling: Slice chard stems into 1/4-inch pieces.
-
6
In a large skillet, heat 1 tablespoon oil over medium.
-
7
Add stems and onion slices, and cook, stirring, until slightly brown, 8 to 10 minutes.
-
8
Cover skillet, and reduce heat to low.
-
9
Cook, stirring occasionally, until stems are very soft, about 15 minutes.
-
10
Add vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes.
-
11
Season with salt and pepper.
-
12
Remove from heat, and transfer onion mixture to a nonreactive bowl.
-
13
Heat remaining 1 tablespoon oil in same skillet over medium-high.
-
14
Add anchovies, if using; saute, stirring frequently, 1 minute.
-
15
Add chard leaves, and saute until slightly wilted, about 1 minute.
-
16
Stir in thyme; season with salt and pepper.
-
17
With an electric mixer on medium speed, mix goat cheese and cream.
-
18
Beat until smooth, about 1 minute.
-
19
Stir in nutmeg; season with salt and pepper.
-
20
On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick.
-
21
Arrange onion mixture evenly over dough, leaving a 3-inch border around edge.
-
22
Spread goat-cheese mixture over onion mixture, and top with chard-leaves mixture.
-
23
Sprinkle with pine nuts and golden raisins.
-
24
Fold in edges of dough, and press down gently to seal.
-
25
Transfer tart, on parchment, to a rimmed baking sheet.
-
26
In a small bowl, beat remaining 1 egg yolk with remaining 1 tablespoon cream; brush exposed dough.
-
27
Refrigerate until dough is firm, about 30 minutes.
-
28
Preheat oven to 375F.
-
29
Bake until crust is golden, 40 to 45 minutes.
-
30
Transfer to a wire rack to cool slightly.
-
31
Serve warm or at room temperature.
