Adapted from "Chard Tart" recipe in The Joy of Cooking, 1997 edition, I increased the recipe slightly to make a bigger pan to feed a crowd of hungry runners, walkers, stroller riders and midwives! Enjoy.
Mix together in a medium bowl:
1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour*
1/2 teaspoon salt
1/2 cup water
1/2 cup olive oil
Knead the soft dough briefly, then press into a 13 x 9 inch baking pan or an 11 inch tart pan
Refrigerate for at least 1 hour.
Vegetables for filling:
Saute in a large skillet over medium heat until well softened and perhaps browning a bit at the edges:
1 tablespoon olive oil
1 diced onion (I used yellow but purple is nice too)
Add chopped stems from 1 bunch of chard (any color) and cook a few more minutes
Then add the washed and chopped leaves of 1 bunch of chard and cook until wilted
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat the oven to 375 and finish mixing the filling in another bowl:
4 eggs (3 for an 11 inch tart pan)
1/2 cup half and half or heavy cream (1/3 cup for 11 inch tart pan)
1 cup grated Parmesan cheese
Add the chard mixture and pour into refrigerated crust. Bake until beginning to brown on top, 40-60 minutes. Firms up as it cools.
Thank you to Full Belly Farm for donating the outstanding organic rainbow chard, onions, basil and melons for our race day! And thanks to all our enthusiastic participants for coming out to join us for our first annual SF Miles for Midwives, see you next year!