This recipe originally came from the Joy of Cooking. I fell in love with it years ago when I started growing Swiss Chard. It can be served for breakfast, lunch, or dinner. Experiment with adding different Wisconsin Cheeses.
Preheat oven to 425
To prepare the pastry, whisk together in a medium bowl:
1 3/4 cups all-purpose flour
1 teaspoon salt
Stir in with a fork until blended:
1/2 Cup Sunflower Oil
1/3 Cup Milk
The pastry will be very crumbly and difficult to roll out. Press it evenly into an 11 inch tart pan with a removable bottom. Make sure to press pastry up the sides of the tart pan. Prick the bottom of the tart pan all over with a fork so that bubbles do not form. Bake the tart shell for 10 to 15 minutes, until golden brown.
Meanwhile, cook in a large skillet over medium-low heat until well softened, stirring occasionally, 10-15 minutes:
2 Tablespoons Sunflower Oil
1 Small red onion, finely diced
Increase the heat to medium and cook until tender:
3/4 Pound Swiss Chard, leaves chopped ( you can also use the stems, just finely chop them and sauté them with the onions)
2 Cloves of garlic, chopped
1/4 teaspoon salt
1/2 teaspoon freshly cracked pepper
Combine in a large bowl:
3 large eggs
1/3 cup cream
1 cup grated hard cheese, such as Parmesan, plus another 1/4 cup to sprinkle on top of the tart before putting it in the oven
Add the chard mixture, then scrape the mixture into the prepared tart shell. Sprinkle more cheese on top and add 1/4 cup crushed pistachios (optional). Reduce the oven temperature to 375 and bake until filling is firm, 25 to 35 minutes.
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