I came across this recipe last year and have made it a few times since. So far, everyone who has eaten it has given it two thumbs up! And as Swiss chard is available for most of the year I think a good recipe to keep handy!
1 Tbsp. EVO
1 onion, chopped fine
½ tsp. cinnamon
½ tsp. salt
1 bunch Swiss chard (approximately 12 oz.)
¼ cup currants
1 1/2 cups crumbled feta (Greek) – I prefer Dodonis
3 Tbsp. freshly grated Parmigiano Reggiano
For the Tart:
1 Sheet (225g) puff pastry, bought or homemade
Egg wash: 1 egg beaten with 1 Tbsp.
Make the Filling:
In a skillet, heat the olive oil over medium–low. Cook the onions until soft, then add the cinnamon & salt, stirring to combine.
Meanwhile, chop the chard leaves into small ribbons & add to the onions when they are soft. Cook uncovered, until very soft (10-15 minutes.)
Plump the currants by covering with hot water & allowing them to stand for 10-15 minutes. Drain well & add to the chard. Cook on low for another 5 minutes or so. Allow to cool.
In a medium mixing bowl, beat the egg with the feta & Parmigiano. Add the chard mixture & combine thoroughly.
Preheat the oven to 375 F.
Meanwhile, lay the pastry out on a baking sheet that has been lined with baking parchment. Fold the outside over ½” or so to form a lip all the way around the edge. Prick the surface with a fork & brush with the egg wash. Refrigerate for an hour or so. (Keeping the pastry chilled will increase its ability to puff up.)
Spread the chard mixture evenly over the pastry. Bake for 20-30 minutes, or until the crust is beautifully browned.