Savory Swiss Chard Tart

What to do with all the swiss chard. Patricia Wells, author of the cookbook Bistro Cooking, suggests putting it in a tart. Its wonderful!

Pastry
1 cup (140 g) unbleached flour
1/4 teas salt
1/4 cup (6 cl) extra virgin olive oil
1/4 cup (6 cl) water

Filling
1 pound (500 g) swiss chard leaves (or substitute spinach)
salt and freshly ground pepper
3 large eggs
1 cup (100 g) freshly grated parmesan cheese


1. Preheat oven to 400 F (205 C)
2. Prepare the pastry: Combine the flour and 1/4 teaspoon salt in a medium size bowl. Stir in 1/4 cup (6 cl) water and then the oil, mixing until thoroughly blended. Knead briefly. The dough will be very moist, much like a cookie dough. Press the dough into a 10 1/2 inch (27 cm) loosely bottomed metal tart tin.
3. Prepare the filling: Wash and dry the green leafy portion of the chard, discarding the center white stem. Break up the leaves and coarsely chop them, in several batches in the food processer.
4. Place the chard in a large, shallow skillet and season with salt and pepper to taste. Over low heat, wilt the chard and cook until most of the liquid has evaporated.
5. Combine the eggs and the cheese in a medium size bowl; mix until thoroughly blended. Stir in the chard and mix well. Pour the vegetable mixture into the prepared pastry shell.
6. Bake until the crust is golden and the chard mixture is firm and browned about 40 minutes. Serve at room temperature.
Yield 8 Servings.