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