Swiss Chard Tart



swiss chard
olive oil
salt and pepper
puff pastry
egg wash
crumble goat cheese

Mix for Tart:
1 cup low fat ricotta cheese
2 egg yolks
2 tbsp extra virgin olive oil
1/2 cup low fat sour cream
Currant - Pine nut Relish:
1/2 cup pine nuts
1/3 cup extra virgin olive oil
1/2 sprig rosemary
3/4 cup red onion, finely diced
1/3 cup dried currants
1/4 cup balsamic vinegar
2 tbsp italian parsley chopped
salt and pepper to taste

Prepare Relish:
1. Soak the currant in hot water for 10 mn
2. toast pine nut in oven until golden, and cool it at room temperature
3. saute rosemary in olive oil, add onion and soft, add balsamic vinegar and cook until reduced
4. remove from pan and stir in rest of ingredients