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1
Add the flour, cornmeal, half the millet, salt, and oil in a bowl.
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2
Add the water, bit by bit, until a dough forms.
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3
Knead it once or twice, just enough to bring it together.
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4
Line the bottom of a 9-inch springform pan with parchment paper.
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5
Lightly flour a flat surface, and turn the dough out, and roll the dough into a large circle. The millet sort of acts as a handy dough thickness indicator, here.
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6
Drape the dough over the pan and carefully press and shape until the pan is lined. Trim the excess, if necessary - it bakes into nice little crackers if you want.
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7
Place the dough and pan in the refrigerator to rest for 30 minutes. You can prepare the rest of the ingredients, while you wait, if you'd like.
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8
Preheat oven to 360 F.
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9
When dough has rested for 30 minutes, prick it with a fork all over the bottom and sides, and bake for 10 minutes.
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10
Make the pesto by pulsing parsley, walnuts, lemon, and half the olive oil in a food processor until it forms a paste.
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11
Add more olive oil and pulse the food processor until the pesto reaches a thick but smooth consistency.
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12
Now, the filling. Strip the chard leaves from the stems and chop into pieces about an inch wide, placing into a large bowl.
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13
Using your hands, squeeze/massage the chard to bruise it. Remove as much moisture as possible by squeezing with a paper towel.
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14
Add eggs, milk, and minced stems to the leaves, and beat with force to further bruise the leaves.
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15
If you just baked the shell, reduce the oven temperature to 325 F. Otherwise, preheat to 325 F.
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16
Pour the filling into the crust and bake until the filling is set, 40 minutes to an hour. You may want to cover the edges of the crust with foil midway through if they are browning too much.
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17
Scatter flecks of parsley pesto over the top, and slice and serve immediately.
