1 bunch/pound fresh Swiss Chard, stems and ribs removed
1 1/2 Tbsp extra virgin Olive Oil
1 clove Garlic (or Garlic Scapes), minced
1 15-ounce container whole-milk Ricotta Cheese
1/2 cup freshly grated Parmesan Cheese
2 large Eggs
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/4 tsp fresh Thyme, minced
1/4 tsp fresh Oregano, minced
1/8 tsp grated Nutmeg
1 17.3-ounce package frozen Puff Pastry (2 sheets), thawed
1. Cook chard in large pot of boiling salted water until just wilted, about 2 minutes.
Drain, squeeze out liquid, and chop up.
2. Heat oil in heavy skillet over medium heat.
Sautée garlic 1 minute; add chard and sautée until liquid evaporates, about 5 minutes.
3. Transfer chard mixture to a large bowl. Cool slightly. Mix in cheeses, eggs and seasonings.
4. Preheat oven to 375ºF with rack in bottom third.
5. Roll out pastry sheet on lightly floured surface to 14-inch square.
Transfer pastry to 9-inch round tart pan with removable bottom.
Trim edges, leaving 1-inch overhang.
6. Fill pastry with chard mixture.
Lightly brush overhang with water.
7. Roll out second pastry sheet to 13-inch square. Trim to 10-inch round.
Drape over filling, seal edges of pastry and fold in.
8. Bake until pastry is golden brown, about 45 minutes.
Cool 10 minutes.
9. Remove pan sides from tart, transfer to platter.
Cut into wedges and serve.
Bon Appetit May 2000