For the pastry:
-Preheat your oven to 375 degrees.
-Combine 2 cups flour and ½ tsp sea salt in a medium bowl.
-Stir in the following until thoroughly blended
½ cup water
½ cup extra-virgin olive oil
-Knead the mixture briefly (the dough will be very moist) and then press it into an 11- inch tart pan with a removable rim or a pie plate. Refrigerate for 1 hour.
-Add 2 TBS butter to a large skillet over medium heat.
-When the butter is melted, add the following:
2 TBS olive oil
3 chopped garlic scapes or half a bunch of chopped chives
1 finely diced sweet onions
-Cook for 10 minutes over medium heat.
-Finely chop up 1 bunch of rainbow chard, stems and all.
-Add to the onions.
-Sauté until chard wilts, about 3-5 minutes.
-Season with the following:
¼ tsp salt
A little freshly grated nutmeg
-In a medium sized bowl combine the following:
3 large eggs
1/3 cup half and half
1 cup grated Parmesan cheese
-Mix in the chard and then scrape the mixture into the tart shell.
-Bake until crust is golden and the filling is firm, about 40-45 minutes.
-Let cool before serving.