Swiss Chard Tart

  • Blanch 4 cups Bright Yellow chard in boiling salted water for 3 minutes, or until tender.
  • Drain and refresh under cold water.
  • Squeeze excess moisture and set aside.
  • Sauté 1 onion and 1 clove minced garlic in 2 tbsp olive oil until soft.
  • Add chard and sauté over medium heat several minutes.
  • In a bowl, beat 4 eggs with 1 1/2 cups ricotta cheese and 1/2 cup Parmesan cheese.
  • Stir in chard mixture and season with salt and pepper.
  • Preheat oven to 425°.
  • Pour into 10" pie shell and bake for 40 minutes.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook