Chard Tart

For Pastry dough (or you can use prepared pastry crust):

2 cups all-purpose flour

½ tsp salt

½ cup water

½ cup extra-virgin olive oil

Combine flour and salt in medium bowl, then stir in water and oil until thoroughly blended. Knead the mixture briefly then press into an 11-inch tart pan. Refrigerate while you prepared the filling.

For the filling:

2 tbsp olive oil

1 onion, diced (garlic scapes would also be good here)

1 pound swiss chard, stems removed from leaves and both chopped separately

1 ½ tsp of dried herb (basil, thyme, rosemary or whatever you like!)

½ tsp salt

¼ tsp black pepper

3 large eggs

1/3 cup heavy cream or half-n-half

1 cup grated parmesan cheese

Preheat oven to 375. Heat oil in a large skillet over medium heat. Saute onions and chard stems (if desired) until softened. Add chard leaves and cook until wilted and tender, about 5 min. Add herbs, salt and pepper and cook another 1-2 min then remove skillet from heat. Combine eggs, heavy cream and cheese in a bowl and then stir in the chard mixture. Pour the filling into your prepared tart shell. Bake until crust is golden and filling is firm, about 40-45 minutes. Let cool to room temperature before serving.