Apple and chard tart

Ingredients for 1 servings:

• 350 g flour
• 40 g sugar
• 1 pinch of salt
• 180 g butter, cold
• 1 egg yolk
• 50 g raisins
• 4 tbsp wine, sweet (e.g. Muscat)
• 250 g chard
• 500 g apples
• 2 large eggs
• 100 g sugar
• pepper
• 80 g pine nuts
• 4 tbsp water, cold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Leaf tart

For the dough, mix the flour with the sugar and a generous pinch of salt. Knead in the butter, cut into small pieces, and the egg yolk, gradually adding 4 tablespoons of cold water. Shape the dough into a ball, wrap in cling film, and chill for about 1 hour. Mix the raisins with the wine and pine nuts. Wash the chard, pat dry, and cut into fine, not too long strips. Quarter and peel the apples. Cut them into thin slices, leaving the core intact, and mix them with the chard and the raisin mixture. Beat both eggs with sugar and a generous pinch of pepper until frothy. Fold into the chard mixture. Preheat the oven to 180°C (top/bottom heat: 160°C). Take off a good third of the dough. Shape the rest into a ball and roll it out thinly between two layers of cling film. Line a suitable baking dish with it, pulling up an edge. Roll out the remaining dough into a round and thin shape. Spread the chard mixture into the dish, place the dough circle on top as a lid, and gently press the edges down. Bake the tart in the hot oven on the middle rack for about 50 minutes. The tart tastes great both hot and cold and is also suitable for a buffet.