Summary

Ingredients

• 350 g flour
• 40 g suar
• 1 pinch (s) salt
• 180 g butter, cold
• 1 egg yolk

For the filling:

• 50 g raisins
• 4 tablespoon wine, sweeter (e.g. Muscat)
• 250 g Swiss chard
• 500 g apples
• 2 large egg (s)
• 100 g suar
• pepper
• 80 g pine nuts
• 4 tablespoon water, cold

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Instructions

1. For the dough, mix flour with sugar and a strong pinch of salt. Knead the butter into small pieces with the egg yolk. Gradually work in 4 tablespoons of cold water. Shape the dough into a ball, wrap in cling film and refrigerate for approx. 1 hour. Mix the raisins with the wine and pine nuts.
2. Wash the chard, pat dry well and cut into fine, not too long strips. Quarter and peel the apples. Cut into thin slices without the core and mix with the chard and raisin mixture. Beat both eggs with sugar and a strong pinch of pepper until frothy. Fold into the chard mixture.
3. Preheat the oven to 180 ° C top / bottom heat (convection: 160 ° C).
4. Remove a third of the dough. Shape the rest into a ball and roll it out thinly and round between two layers of cling film. Line a suitable shape with it, pulling up one edge. Roll out the remaining dough round and thin.
5. Spread the chard mixture in the mold, place the pastry circle on top as a lid and press lightly on the edge. Bake the tart in the hot oven on the middle rack for about 50 minutes.
6. The tart tastes cold and warm and is also suitable for a buffet.