Preheat the oven to 425ºF 1 recipe Tart Dough (recipe follows)
1 large bunch of chard, leaves only, roughly chopped
1 tablespoon butter
1 yellow onion, chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
3 eggs
1 cup whole milk
Zest of 1 small lemon (optional)
3 tbsp. freshly grated Parmesan (or Gruyère or just plain old cheddar if that’s what you have)
A few pinches of ground nutmeg (optional)
Heat the butter in a wide skillet; add the onion and cook it over medium heat until it is translucent and soft. Add the garlic, and the chard leaves by handfuls, if necessary, until they all fit. Sprinkle in a large pinch of salt. Turn the leaves over repeatedly so that they are all exposed to the heat of the pan, and cook until they are tender, 5 minutes or more.
Make the custard. Beat the eggs; then stir in the milk, lemon peel (if using), grated Parmesan, and a few scrapings of nutmeg. Stir in the chard and onion mixture. Taste and season with salt and a few grinds of pepper. Pour the filling into the prepared tart shell and bake until the top is golden and firm, about 40 minutes.
Tart Dough - by David Lebowitz
1 1/2 cups all-purpose flour (or ¾ cup apf and ¾ cup whole wheat pastry flour)
4 1/2 ounces, about 9 tablespoons unsalted butter, chilled, cut into cubes
1/2 teaspoon salt
1 large egg
2-3 tablespoons cold water
Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.
Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of ice water.
Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.
Once the dough is large enough so that it will cover the bottom of a 10-inch tart pan and go up the sides, roll the dough around the rolling-pin then unroll it over the tart pan. “Dock” the bottom of the pastry firmly with your fingertips a few times, pressing in to make indentations. (I occasionally forget to do this with no ill effect so don’t sweat it if you forget.) If you don’t have a tart pan you can use a 9 or 10-inch pie pan too. The recipe for the dough is pretty generous so will fit a pie pan too.
recipe from http://cookwithwhatyouhave.wordpress.com/