This tart is basically a cross between a quiche and a frittata. It’s got a crust, but there is no milk or cream in the filling. I had pie crust already made and frozen, so this was quick and easy to throw together. Just saute the chard with some garlic and oil, cooled it, mixed it with egg and parmesan, poured in the tart and baked.
It was REALLY humid and hot this weekend, so not the best conditions for working with pie crust. I had to put it back in the fridge after rolling out, but, as you can see, it turned out well!
It was quite tasty. I’m not the biggest fan of chard on it’s own, so I generally put it in soups, tarts and frittatas. I’ll definitely make this again; it is also a good template for different combinations of vegetables. I’m liking this book!