Swiss Chard, Leek And Goat Cheese Tart - cooking recipe

Ingredients

Pastry
1 1/2 cups flour
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme leave
1/2 teaspoon salt
12 tablespoons unsalted butter (cold)
1/4 cup ice water
2 tablespoons ice water
Filling
3 tablespoons unsalted butter
3/4 lb leek (white and pale green parts)
1 lb swiss chard, roughly chopped
3 eggs
1/3 cup whipping cream
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/8 teaspoon nutmeg
3 tablespoons sultanas, soaked in boiling water 10 minutes, drained
3 tablespoons pine nuts
6 ounces goat cheese, fresh & crumbled

Preparation

Place the flour, rosemary, thyme and salt in a food processor; process until blended. Add the butter; pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
Transfer dough to a medium bowl; drizzle with 1/4 cup of the water. Mix with a fork to form a \"shaggy\" dough. Squeeze some in your hand. If it doesn't hold together, add the remaining water, 1 Tbsps. at a time. Form into a disc; wrap in plastic wrap. Refrigerate at least 1 hour.
Position the oven rack in the lower third of the oven; heat oven to 400 degrees. Roll the dough on a lightly floured surface into a 13-inch circle. Ease dough into a 10-inch tart pan, fitting it snugly against the sides and bottom; trim the excess. Prick the bottom of the tart with a fork; cover with parchment paper. Fill the tart with pie weights or beans; bake 25 minutes. Remove the weights and parchment; set shell aside to cool.
Meanwhile, for the filling, melt the butter in a large skillet over medium heat. Add the leeks; cover skillet. Cook, stirring often, until leeks soften, 8-10 minutes. Add the chard; cook, uncovered, until excess water evaporates, 6-8 minutes.
Beat the eggs, cream, salt, pepper and nutmeg in a medium bowl. Add the vegetable mixture; toss to coat. Pour the mixture into the tart shell. Sprinkle raisins and pine nuts over the top; dot with the goat cheese. Place on a baking sheet; bake until the filling is set and puffy, about 25 minutes. Cool on a rack to room temperature.