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1
Preheat the oven to 375 degrees.
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2
Oil a 2-quart baking dish or gratin with olive oil.
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3
Bring a large pot of generously salted water to a boil, and fill a bowl with ice water.
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4
Stem the chard and wash the leaves in two changes of water.
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5
Rinse the stems if wide and dice.
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6
Set them aside.
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7
When the water comes to a boil, add the chard leaves and blanch for about one minute.
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8
Transfer to the ice water, cool for a minute and drain.
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9
Squeeze out excess water and chop.
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10
Set aside.
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11
Season the sliced tomatoes and the cornmeal lightly with salt and pepper.
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12
Dredge the tomatoes in the cornmeal.
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13
Heat 2 tablespoons of the olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced tomatoes for two minutes on each side, just until lightly colored.
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14
Remove from the heat and set aside.
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15
Heat the remaining tablespoon of olive oil over medium heat in the skillet in which you cooked the tomatoes, and add the onion and the chopped chard stems.
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16
Cook, stirring, until tender, about five minutes.
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17
Add a generous pinch of salt and the garlic, and cook together for another minute, until the garlic is fragrant.
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18
Add the thyme and the chopped chard, and stir together for minute over medium heat.
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19
Season to taste with salt and pepper.
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20
Beat the eggs in a large bowl with 1/2 teaspoon salt and freshly ground pepper to taste.
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21
Whisk in the milk.
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22
Stir in the cheese and the chard mixture.
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23
Transfer to the gratin dish.
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24
Layer the tomatoes over the top.
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25
Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.
