Swiss Chard Tart with Goat Cheese, Currants, and Pine Nuts

• 1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent)
• 2 extra-large egg yolks
• 1 large bunch Swiss chard, cleaned, center ribs removed
• 3 tablespoons extra-virgin olive oil
• 1/4 cup sliced shallots
• 1 teaspoon thyme leaves
• 1/2 cup whole milk ricotta, drained if wet
• 1/4 cup creme fraiche
• 6 ounces semi-aged goat cheese
• Currant-pine nut relish (recipe follows)
• Kosher salt and freshly ground black pepper
• 1/2 cup pine nuts
• 1/3 cup extra-virgin olive oil
• 1/2 sprig rosemary
• 1 chile de arbol
• 3/4 cup finely diced red onion
• 1/3 cup dried currants
• 1/4 cup balsamic vinegar
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

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

frozen sheet allbutter, egg yolks, swiss chard, extravirgin olive oil, shallots, thyme, milk ricotta, creme fraiche, semiaged, currantpine, kosher salt, pine nuts, extravirgin olive oil, rosemary, arbol, red onion, currants, balsamic vinegar, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/swiss-chard-tart-with-goat-cheese-currants-and-pine-nuts-390875 (may not work)