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1
Prepare tart dough recipe, it Doesnt have to be the link I provided.
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Just make sure your dough goes into a spring form pan.
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3
It will be so much easier to cut and serve.
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A tart pan is fine as well.
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If you can find frozen tart shells, by all means give it a go.
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Prepare your swiss chard...Wash and chop the leaves.
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Chop the stems into finer pieces and put in separate bowls.
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Set aside.
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In a large sautee pan, add onions and swiss chard stems to oil and cook for about 10 min until softened.
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Add garlic and cook for just 30 seconds.
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Add swiss chard leaves, salt to taste, pepper and the juice of half the lemon.
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Watch out for those seeds!
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Cook for about 5 min.
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Remove from heat and let cool.
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15
Drain any excess liquid from swiss chard mix through a strainer.
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To a food processor, add swiss chard mix, 1 beaten egg, parmesan, shredded cheese, and half and half.
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Pulse a few times to incorporate.
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You still want it somewhat chunky.
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I've omitted this step of the food processor before and it was still great, just more texture was in the tart.
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You could combine everything with a spoon or by hand.
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Pour mix into prepared crust and bake for 45 to 50 min at 350F.
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When the tart comes out it should be set, top with a sprinkle of more cheddar if you'd like.
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Makes it look pretty.
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Let cool for about 15 min before removing the sides of a spring form pan and slicing into.
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Pie like cuts is the suggested serving.
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Serve with extra lemon wedges on the side to drizzle over.
