Swiss Chard Bacon Tart with Crème Fraiche and Pine Nuts
Paired with Delta Pinot Noir or Kris Pinot Grigio, which do you prefer?
We love these wines and can’t decide over 2010 Delta Pinot Noir from Malborough, New Zealand or the 2010 Kris Pinot Grigio, Veneto, Italy. They are a great match for this savoury tart with bacon, Gruyere and pine nuts. Both add a balance to the richness in the tart.
Which one of these wines do you find a better match? Contact us via twitter @TrialtoON and give us your feedback.
Serves 6 to 8
Ingredients:
1 deep tart shell, pre-baked in a 9 inch spring form pan (use purchased pastry or puff pastry)
6 slices bacon cut into 1 inch pieces
2 shallots, minced
1 clove garlic, minced
4 cups Swiss chard (remove the thick rib and chop the leaves into wide ribbons)
3 eggs
1 cups creme fraiche (substitute 1/2 cup whipping cream 1/2 cup sour cream)
1/2 tsp salt
pepper to taste
1 cup grated Gruyere cheese
2 tbsp pine nuts, lightly toasted
Instructions:
Preheat oven to 375 F.
Heat a skillet over medium and add the bacon bits. Cook until crisp and remove to paper towel to drain. Drain off all but 1 tbsp of the bacon drippings and add the minced shallots. Saute for 3 minutes until starting to soften. Add the minced bacon and saute another minute until fragrant. Add the the shredded Swiss chard ribbons, stir to combine.
Reduce heat to medium low and cover the pan with a lid. Allow the chard to wilt, about 3 minutes. Remove from heat and allow to cool.
In a medium bowl add the eggs, creme fraiche, salt and pepper and beat with a whisk until well combined.
Assemble the tart.
Fill the baked tart shell with the cooled Swiss chard mixture, spreading evenly over the entire bottom. Sprinkle the crisp bacon bits over top followed by the grated Gruyere cheese and toasted pine nuts. Pour the egg mixture over top and spread to smooth out the top. You may need to gently tap the tart pan to help distribute the egg cream mixture. Bake the tart until the filling has just set, about 45 to 55 minutes.
Allow to cool and serve just warm or at room temperature.
Recipe created by Christie Pollard for the Trialto Wine Group
