Chard Tart

Place the flour in the bowl of a food processor along with the salt and baking powder and process to combine the ingredients well. Cut the butter into small dice and place in the flour mixture and process until the butter is no longer visible. Add the egg and mix and pour the cream in a slow stream adding more as needed for the dough to start forming clumps. Gather the dough into a large piece of plastic and refrigerate for one hour or overnight.

Roll out the dough and line a greased and floured tart pan with it. Place a large piece of foil on the tart and fill with baking beans. Preheat the oven to 375°F and bake the empty shell for 20 minutes or until the crust is dry and crisp. Cool a few minutes or overnight.

Wash the chard well and remove the stalks. Fill a pot with water, add a pinch of salt and bring to a boil. Drop the chard in the water for 15 seconds then remove and drain well, pressing on it to extract the water. Shred the chard and set aside.

Melt a couple of tablespoons of butter or oil and gently fry the onion till translucent and a bit golden, about 5 minutes. Transfer to the mixing bowl.

Place the eggs, milk, nutmeg and salt and pepper and feta and Parmesan cheese over the onions and mix well to combine. Add the shredded chard and combine. Pour into the pie pan and bake in a preheated oven at 375°F for 20 minutes or until the top is golden and puffed up. Cool a bit and serve.