Make the pastry:
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended. Add the butter and pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses.
2. Add the mixture to a bowl and drizzle with 4 tablespoons of water. Thoroughly mix with a fork to form a "shaggy" dough. Squeeze some in your hand. If it doesn't hold together, add the remaining water one tablespoon at a time. Form into a disc, wrap in plastic, and refrigerate at least 1 hour.
3. Position the oven rack in the lower third of the oven. Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough into a 13-inch circle. Ease it into a 10- or 11-inch tart pan, fitting it snugly against the sides and bottom, and trim the excess. Prick the bottom of the tart with a fork and cover with parchment paper. Fill the tart with pie weights or beans and bake for 25 minutes. Remove the weights and parchment and set aside the tart shell.
Make the filling:
4. In a large nonstick skillet, melt the butter over medium heat and saute the leeks, covered, until softened, about 8 to 10 minutes, stirring frequently. Uncover, add the chard leaves and allow them to cook down and the excess water to evaporate, about 6 to 8 minutes.
5. In a medium bowl, beat the eggs, cream, nutmeg, salt and pepper. Add the vegetable mixture and toss to coat. Pour the mixture into the pre-baked tart shell, scatter with the raisins and pine nuts, and dot with the goat cheese. Bake until the filling is set and puffy, about 25 minutes. Let cool on a rack to room temperature.
Recipe used with permission. Swiss Chard, Leek, and Goat Cheese Tart Recipe © David Leite. All rights reserved.