👨‍🍳 Instruktioner

1. 1

   For the filling: Soak raisins in rum or cognac. Blanch the chopped Swiss chard in boiling water for 2-3 minutes, then drain very well and squeeze out excess water.

   💡 Proffstips: Squeezing out all the water from the chard is crucial for a non-soggy tart.
2. 2

   In a bowl, combine the blanched chard, soaked raisins (with their liquid), pine nuts, sugar, grated Parmesan, lemon zest, and the egg. Mix well.

   💡 Proffstips: Ensure all ingredients are evenly distributed.
3. 3

   For the pastry: In a bowl, combine flour, sugar, and soft butter. Rub together until it resembles breadcrumbs. Add the egg and orange blossom water (or branda) and mix until a dough forms. Add a little more water if needed to bring it together.

   💡 Proffstips: Do not overwork the dough.
4. 4

   Preheat oven to 180°C (350°F). Roll out half the pastry and line a tart tin. Spread the Swiss chard filling evenly over the pastry base.

   💡 Proffstips: Use a tart tin with a removable bottom for easier serving.
5. 5

   Roll out the remaining pastry and cover the tart. Crimp the edges to seal and make a small vent in the center.

   💡 Proffstips: You can also create decorative cut-outs for the top crust.
6. 6

   Bake for 40-45 minutes, or until the pastry is golden brown and the filling is set.

   💡 Proffstips: If the crust starts to brown too quickly, you can loosely tent it with foil.
7. 7

   Let cool slightly before serving. Can be served warm or at room temperature.