SWISS CHARD TART WITH APRICOTS IN ROSEMARY CHIVE CRUST
Serves: 6 to 8
This tart has become a favorite whenever it is served. The juxtaposition of bittersweet Swiss Chard, tangy apricots, cured prosciutto and mellow fontina cheese is a treat you will not soon forget!
1 11-inch Rosemary Chive Tart Pastry shell, baked
FILLING:
3 ounces dried apricots
1 1/2 pounds Swiss chard, (2 medium-size bunches; see note)
1 to 2 tablespoons extra-virgin olive oil
1 Spanish onion, diced into 1/2-inch pieces (2 1/2 cups)
2 teaspoons minced garlic
3 ounces prosciutto, cut into 1/4-inch shreds
1/8 teaspoon nutmeg, preferably freshly grated
Salt and freshly ground black pepper, to taste
2 cups loosely packed, shredded Italian Fontina cheese (about 3 ounces)
3 tablespoons pignoli nuts
START THE APRICOTS:
1. Place apricots in a small saucepan with enough water to cover by 1-inch. Cover the saucepan and bring to a boil. Simmer until the apricots are tender, about 20 to 25 minutes. Drain, rinse with cold water, and empty onto several layers of paper towels to drain. When cool, coarsely chop. Set aside.
COOK THE SWISS CHARD:
2. Separate the stalks of Swiss chard. Trim the bottoms and rinse with tepid water to remove the sand and dirt. Fill a basin with cold water. Add the Swiss chard and swish it around in the water. Empty the dirty water, replace with fresh and repeat the washing process again. When the water remains clear, drain the Swiss chard in a colander. Pick through each stalk, discarding blemished leaves. Cut the thick stalks from the leafy portion. Slice the stalks into 2-inch pieces. Gather the leaves into a bunch and cut across in 3 or 4 places.
Bring a large pot of water to a boil. Salt the water. Add the stalks and bring to a boil. Cook for 5 minutes, then add the leafy portion and bring the water to a boil again. Cook for about 10 minutes or until the leaves are wilted and tender. Drain in a colander, and immediately rinse with cold water. Squeeze the Swiss chard with your hands to remove the water. Coarsely chop on a cutting board.
MAKE THE FILLING:
3. Heat the olive oil in a large, heavy skillet. Add the onion and saute over medium-low heat until soft and transparent, about 8 to 10 minutes. Add the minced garlic, and saute about 1 minute. Then, stir in the chopped Swiss chard and cook until heated through.
4. Remove from the heat and add the prosciutto and apricots. Season with nutmeg, salt, and pepper to taste. Cool for 5 to 10 minutes. NOTE: The filling can be made ahead to this point. Cover with waxed paper until ready to use. Reheat to tepid before assembling the tart.
ASSEMBLE THE TART:
5. Preheat the oven to 400 degrees. Position the oven shelf to the lower third of the oven.
6. Spread the filling in the baked pastry shell. Top with the shredded Fontina cheese, then the pignoli nuts. Bake for 20 to 25 minutes or until the top begins to brown. Serve at once.
NOTE: Spinach may be substituted for the Swiss chard, but reduce the cooking time to about 3 minutes after the boil.
Copyright @ 2002 by Carole Walter, CCP
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