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1 8"×12" sheet puff pastry or 1 pkg Word on Food piecrust

2 egg yolks

1 bunch swiss chard, cleaned, center ribs removed

3 Tbsp olive oil

¼ c sliced shallots

1 tsp thyme

½ c whole milk ricotta, drained if wet

¼ c creme fraiche, yogurt, or sour cream

5 oz chevre

½ c pine nuts, toasted

⅓ c olive oil

¾ c finely diced red onion or shallots

⅓ c currants

¼ c chopped parsley

2 Tbsp balsamic vinegar

Pinch chile flakes (optional)

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1. Preheat oven to 400°/205°C. Roll out the puff pastry or piecrust to 8"x12". Fold a ¼" border around the edge and brush edge with 1 beaten egg yolk (you will not need all of it). Place crust on sheet pan and chill.

2. Tear chard into large pieces. Heat large skillet over high heat. Add olive oil and shallots. Saute briefly, then add swiss chard and saute until wilted. Season with salt and pepper and set aside to cool. When cool, squeeze moisture out and chop.

3. Whisk ricotta, remaining egg yolk, olive oil and creme fraiche in a bowl. Season with salt and pepper and spread on crust inside border. Spread chopped chard on top of filling, then dot with crumbled chevre. Bake 20-25 minutes until center is cooked and crust is golden brown. Serve with currant-pine nut relish.

4. Soak currants in warm water to soften, then drain. Saute onion or shallot in olive oil until just softened. Add vinegar and let bubble and reduce for a minute. Combine with remaining ingredients.

Tags: baking, cheese, dairy, dinner, farmhouse, goatcheese, goat-cheese, goat cheese, greens, pastry, side, veg, vegetarian