Swiss Chard Tart
Note-If you are going to buy a pie crust instead of making from scratch be sure to read the ingredients for trans fats and unnatural sugars.
- 2 tablespoons of butter or olive oil
- a bunch of Swiss chard
- a 6 to 8 Louisiana Evergreen Shallots
- a tablespoon of garlic chives
- 3 large eggs
- 1/3 of a cup of heavy cream
- 3/4 of a cup of grated Pecorino cheese - parmesan can be subbed.
- salt and pepper to taste
- a pie crust
Heat oven to 375.
Clean chard and remove the stems, reserving them. Cut the stems into small pieces. Cut the chard leaves into wide strips.
Chop onion and garlic chives into small pieces.
Heat oil/butter over low heat, add onion and a pinch of salt. Cook until the onion is translucent. Add chard stems and cook about 7 minutes until stems are tender. Raise the heat to medium and add chard leaves. Cook until the leaves are wilted, remove from heat and add garlic chives.
Beat together eggs and cream season iwth salt and pepper. Add the chard mixture and the grated cheese. Mix well. Pour into pie crust.
Bake for 35 to 40 minutes until it sets. Let cool for 15 minutes.