Crust
1 3/4 cups flour
pinch kosher salt
4 ounces (1 stick) cold unsalted butter,
cut into small pieces
In a mixing bowl, combine flour and salt; then cut in butter until texture resembles coarse cornmeal. Add 2 tablespoons ice water, mixing with a fork, until dough comes together. If necessary, add up to 3 more tablespoons ice water, one at a time, handling dough as little as possible. Form into a ball, press into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes. Roll out dough and place in a tart pan 9 inches in diameter and 1 inch deep. Refrigerate until filling is ready.
Filling
1 1/2 pounds rainbow or other chard
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups finely chopped red onion
kosher salt and freshly ground black pepper to taste
4 large eggs, lightly beaten
6 ounces ricotta
1/4 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
1 tablespoon chopped fresh marjoram
1/2 teaspoon freshly grated nutmeg (or to taste)
3 tablespoons pine nuts (preferably Mediterranean rather than Asian, for more flavor), lightly toasted
Preheat oven to 375 degrees. Separate leaves of chard from stalks. Finely dice stalks and cook in boiling salted water until soft, about 3 minutes. Drain and set aside. Coarsely chop leaves and boil until just wilted, about 2 minutes.
In a skillet over medium-low heat, melt butter with olive oil. Sauté onion until translucent and golden. Add chard, season with salt and pepper, and cook 3 to 4 minutes. Allow to cool.
Combine chard mixture with eggs, ricotta, cream, Parmigiano-Reggiano, marjoram, and nutmeg. Pour into tart pan, sprinkle with pine nuts, and bake 45 to 50 minutes. Serves 8 as an entrée, 16 as an appetizer.
