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1
Combine flour, cornmeal, salt, thyme and butter either in a food processor fitted with a steel blade, pulsing the processor, or by hand. When ready, the mixture will look like meal, with pieces of butter the size of small peas.
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2
With the motor running (or your fork mixing), add the ice water in a slow stream, until the dough just barely comes together.
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3
Turn dough out onto a piece of saran wrap, press into a disk and wrap well. Chill for at least an hour.
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4
Once dough has chilled, preheat oven to 375.
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5
Roll out dough on a lightly floured board to a thickness of about 1/4 of an inch. Lay gently, without stretching, into an 11-inch tart pan and press to fit. Trim any excess dough and feel free to eat it while standing alone in your kitchen.
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6
Put the tart dough in pan in the freezer until oven has preheated.
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7
Once removed from freezer, drape aluminum foil to fit and then lay dried beans or some other weight on the aluminum foil.
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8
Bake for 25 minutes.
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9
Remove weights and foil and bake for another 5 minutes.
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10
Remove from oven and allow to cool, leaving oven at 375 degrees.
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11
Heat olive oil over medium heat and saute onions until just becoming translucent, salting to taste.
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12
Add garlic and chard stems and cook for a few minutes longer.
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13
Add greens and toss, salting again to taste. Cover and allow to steam until greens are fully cooked. Set aside and allow to cool.
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14
In a separate bowl, whisk eggs, milk, cayenne pepper and nutmeg together.
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15
Spread swiss chard mixture over the prebaked crust, taking care to leave behind as much moisture as possible so as to avoid making the crust soggy.
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16
Then pour egg and milk mixture over the chard.
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17
Bake in 375 degree oven until just set, approximately 30 minutes. Serve warm or at room temperature.
