-For the pastry: combine the following in a medium sized bowl:
2 cups flour
1/2 tsp sea salt
-Stir until thoroughly blended, then add the following:
1/2 cup water
1/2 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.
-Refrigerate for 1 hour.
-In a large skillet add:
2 TBS olive oil
1 bunch diced green onions
-Cook for about 10 minutes over medium heat.
-Finely chop up 1 bunch of chard, stems and all and add to the onions.
-Sauté until chard wilts, about 3-5 minutes.
1/4 tsp salt
a little freshly grated nutmeg
-Preheat your oven to 375 degrees.
-In a medium sized bowl combine;
3 large eggs
1/3 cup half and half
1 cup grated cheese (Parmesan, Gruyere or sharp cheddar would be nice)
-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.