Tarte niçoise aux blettes et pignons de pin is such mouthful, of words, for a dessert. On my last visit to Nice, I tasted this fabulous local délice. French cooking is absolutely regional like its weather, and you can only find certain specialities in specific towns. Ok, I have to say this tart is not for everyone. Dessert with veggies in it does sound strange. Some might sprinkle confectioner’s sugar before serving. The tart is even better the next day.
Thoroughly wash the Swiss chard in several changes of water then cut the stalks from the leaves. Save the white stalk for other purposes. You only need the leaves for this recipe. On some older leaves, you may need to cut out the ribs too.
Use a large pot with lots of water and bring to a rapid boil. Add chard leaves to the boiling water. Cook them for about 4-5 minutes.
Drain and squeeze out all the liquid to dry the leaves. Finely chop the cooked chard leaves and set aside to cool.
In a medium bowl, beat the eggs, cream and sugar. Add dry raisins and half of the pine nuts. Mix in the chopped chard leaves until well combined.
Roll pie pastry out into a 24cm tart pan. Fitting it snugly against the side and bottom and trim the excess dough.
Pour the chard mixture into the pie tart. Scatter the rest of the pine nuts over the top of the tart.
Bake until filling is set for about 30 minutes in preheated oven 180°C (350°F).
Let the tart cool on a wire rack till room temperature. Slice and serve.
*homemade pie pastry may take a longer time to cook. If you’re worried about a soggy base, add an extra 5 minutes of oven time just cooking the pastry.