Steps:
- Make the crust: In a food processor, pulse flours, oats, and salt to combine. Add butter, cream cheese, and 1 egg yolk, and process until dough just comes together, 15 to 20 seconds. Press dough into a disk. Wrap in plastic, and refrigerate 1 hour or up to 1 day.
- Make the filling: Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium. Add stems and onion slices, and cook, stirring, until slightly brown, 8 to 10 minutes.
- Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, and transfer onion mixture to a nonreactive bowl.
- Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; sauté, stirring frequently, 1 minute. Add chard leaves, and sauté until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper.
- With an electric mixer on medium speed, mix goat cheese and cream. Beat until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper.
- On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick. Arrange onion mixture evenly over dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with chard-leaves mixture. Sprinkle with pine nuts and golden raisins. Fold in edges of dough, and press down gently to seal. Transfer tart, on parchment, to a rimmed baking sheet. In a small bowl, beat remaining 1 egg yolk with remaining 1 tablespoon cream; brush exposed dough. Refrigerate until dough is firm, about 30 minutes.
- Preheat oven to 375°F. Bake until crust is golden, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
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