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1
Preheat the oven to 400F.
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2
Defrost the puff pastry slightly and unroll it on a parchment-lined baking sheet.
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3
Use a paring knife to score a 1/4-inch border around the edge of the pastry.
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4
Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border.
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5
(You will not need all of the egg wash.) Chill the puff pastry in the freezer until ready to use.
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6
Tear the chard into large pieces.
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7
Heat a large saute pan over high heat for 2 minutes.
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8
Add 2 tablespoons olive oil, the shallots, and the thyme.
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9
Saute a few minutes, and add half the Swiss chard.
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10
Cook a minute or two, tossing the greens in the oil to help them wilt.
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11
Add the second half of the greens, and season with a heaping 1/4 teaspoon salt and a pinch of black pepper.
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12
Cook for a few more minutes, stirring frequently, until the greens are tender.
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13
Spread the greens on a baking sheet or platter to cool.
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14
(You may want to put them in the refrigerator, so they cool more quickly.)
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15
When theyve cooled, squeeze the excess water out with your hands.
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16
Place the ricotta, remaining egg yolk, and remaining 1 tablespoon olive oil in the bowl of a food processor.
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17
Puree until smooth, and remove to a mixing bowl.
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18
Gently fold in the creme fraiche, and season with a healthy pinch of salt and freshly ground black pepper.
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19
Spread the ricotta mixture on the puff pastry inside the scored border.
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20
Crumble half the goat cheese over the ricotta, arrange the greens on top, and sprinkle the remaining goat cheese over the tart.
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21
If you arent ready to bake, cover the tart with plastic and chill.
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22
Bake the tart for 20 to 25 minutes, rotating the baking sheet halfway through, until the cheese is bubbling and the crust is golden brown.
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23
Check underneath the tart to make sure the crust is really cooked through (if you under-bake the tart, it will be soggy).
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24
Cool a few minutes, and then transfer the tart to a cutting board.
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25
Spoon some of the currantpine nut relish over the tart and serve it on the cutting board at the table.
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26
Pass the remaining currantpine nut relish in a small bowl for anyone who would like a little more.
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27
Preheat the oven to 375F.
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28
Toast the pine nuts for about 8 minutes, stirring once or twice, until theyre golden brown and smell nutty.
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29
Heat a small saute pan over high heat for 2 minutes.
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30
Turn down the heat to medium, and add the olive oil, rosemary, and chile.
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31
When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon salt.
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32
Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender.
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33
Transfer to a small bowl to cool and discard the rosemary sprig and chile.
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34
While the onion is cooking, place the currants in a small bowl and cover with hot water.
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35
Let the currants soak for 10 minutes, and then drain well.
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36
Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon.
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37
Stir the reduced vinegar into the onion mixture.
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38
Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine.
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39
Taste for balance and seasoning.
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40
Assemble the tart in the morning, cover, and refrigerate.
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41
Bake just before youre ready to serve.
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42
You can make the currantpine nut relish in the morning.
