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1
Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water.
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2
If the ribs are wide, wash and dice them, then set aside.
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3
Fill a bowl with ice water.
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4
When the water reaches a rolling boil, add a generous amount of salt and the chard leaves.
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5
Blanch for one minute, until just tender.
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6
Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain.
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7
Squeeze out excess water and chop.
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8
Set aside.
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9
Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using.
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10
Cook, stirring, until tender, about five minutes.
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11
Stir in the zucchini.
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12
Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes.
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13
Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes.
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14
Stir in the greens, toss everything together, and remove from the heat.
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15
Taste and season with salt and pepper.
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16
Beat the eggs in a large bowl.
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17
Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyere.
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18
Mix everything together, add pepper, taste once more and adjust seasoning.
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19
Preheat the oven to 375 degrees.
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20
Oil a 10-inch tart pan.
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21
Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging.
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22
Freeze the remaining dough.
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23
Fill the lined pan with the zucchini mixture.
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24
Pinch the edges of the dough along the rim of the pan.
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25
Place in the oven and bake 50 minutes, until set and beginning to color.
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26
Allow to rest for at least 15 minutes before serving (preferably longer).
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27
This can also be served at room temperature.
