When swiss chard is fresh, this tart makes a scrumptious light meal. Use your favorite pie pastry recipe or a pie shell from your grocer’s freezer section. Serves 6.
2 pounds swiss chard leaves, washed and drained
1 small onion, chopped in ¼-inch pieces
1 tablespoon unsalted butter
1 garlic clove, minced
1 cup ricotta cheese
¼ cup plus 2 tablespoons Parmesan cheese, grated
Dash ground nutmeg
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 8- or 9-inch pie shell, chilled or frozen
Preheat oven to 375F. Remove any tough stems from chard. Slice across leaves into ½-inch strips.
Sauté onions in butter until golden. Add garlic and chard. Cook with occasional stirring for about 5 minutes, All the liquid should evaporate. Set aside and cool to room temperature.
Combine ricotta, ¼ cup Parmesan, egg, nutmeg, salt and pepper. Add cooled chard mixture, combine. Fill pie shell. Sprinkle 2 tablespoons Parmesan over top. Bake at 375F for about 30 minutes or until crust is golden and filling is hot.
PUT IN A SUB: Replace ¼ cup Parmesan with ¾ cup homemade basil pesto. Add ½ cup browned merguez (spicy lamb sausage) or other loose sausage
— Courtesy Jeffrey Lee