"I love the flavors of Provence, especially Nice, and this dish, with its combination of greens with currants and pine nuts, really brings together the tastes of that region," says Suzanne Goin, chef and co-owner of A.O.C. and Lucques in Los Angeles. This recipe is best made using a mini-muffin pan with cups that are about 2 inches wide and 1-inch deep.

Makes 2 dozen


  • 2 1/4 cups all-purpose flour, plus more for rolling dough
  • 3 Tbsp. fine yellow cornmeal
  • 1 tsp. kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing pan

  • 2 Tbsp. extra-virgin olive oil
  • 3/4 cup finely chopped yellow onion
  • 1/2 cup finely chopped fennel
  • 1 tsp. fresh thyme leaves
  • 1 dried chile de árbol, stemmed and crumbled, or 1/4 tsp. crushed red pepper flakes
  • 6 ounces Swiss chard, thick ribs removed, leaves thinly sliced (about 2 cups)
  • 1 tsp. kosher salt, divided
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. dried currants
  • 1 large egg, beaten
  • 1/2 cup crème fraîche
  • 1/2 cup grated Gruyère (about 2 ounces)
  • 1/3 cup grated Parmesan (about 1 ounce)
  • 2 Tbsp. pine nuts, toasted


    Active time: 1 1/2 hours
    Total time: 4 hours

    Make dough: In a food processor fitted with a metal blade, add flour, cornmeal and salt and pulse to combine. Scatter butter over flour mixture and pulse four or five times more, until mixture resembles a coarse meal. With motor running, add 4 Tbsp. ice water and process until dough clumps, about 1 minute. Shape into a 6-inch disk, wrap in plastic and refrigerate until firm, about 2 hours.

    Lightly butter a 24-cup mini-muffin pan. On a lightly floured surface, roll out dough into a 16-inch circle about 1/8-inch thick. Using a 2 3/4-inch cookie or biscuit cutter, cut out 24 circles (press together any dough scraps and reroll as needed). Gently press a circle of dough into each muffin cup, using your fingers to spread dough against bottom and sides. Cover with plastic wrap and refrigerate while you make filling.

    Make filling: Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onion, fennel, thyme and chile and cook, stirring often, until onion is translucent, about 3 minutes. Add chard, 1/2 tsp. salt and black pepper. Cook, stirring, until chard is just wilted, about 1 minute more. Transfer to a large bowl and set aside to let cool. Meanwhile, put currants in a small bowl and cover with hot water. Set aside to let soak for 10 minutes, then drain.

    In a medium bowl, stir together egg, crème fraîche, Gruyère, Parmesan and remaining 1/2 tsp. salt. Add to bowl with chard along with soaked currants and pine nuts and stir to combine.

    Spoon chard mixture into prepared pan, filling each muffin cup to top. Bake until golden brown, rotating pan halfway through, about 20 minutes. Let cool for 15 minutes. Run a knife around the edge of each tartlet to loosen. Transfer to a platter and serve.

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