Remember what I said about Deborah’s extraordinary vegetarian cooking? She was gracious enough to send me her recipe for Swiss chard tart. Here’s what she says:
As for chard tart, tip of the hat to Patricia Wells, from whose recipe this jumps off with a few modifications–it’s actually an olive-oil crust:
The crust is l cup of flour (I use something called white whole-wheat made by King Arthur, but you can use whole-wheat pastry, or some combo of wh wh and white),plus a couple of large pinches of salt, to which you add l/4 cup ice water–mix in–and then l/4 cup olive oil. It can be mixed with the hands, and it will be very moist and soft, like cookie dough sort of. Doesn’t need to be refrigerated–press it into the tart pan with your hands (the recipe fits something like an 8-9 inch pan, but can easily be multiplied to larger vessels). Filling is–well, I don’t know how to describe the amount of chard, but a very big bunch, anyhow–chop it roughly after washing, wilt it in its own water in a saucepan, add to 3 beaten eggs, l/2 to one cup Parmesan or other cheese, salt, pepper. Coat bottom of crust with Dijon mustard, put in filling, and bake at 400 degrees until firm and golden, roughly 30 minutes, depending on your oven.
Doesn’t need to be served absolutely hot from the oven–perhaps more flavorful having cooled off a bit…
The Roving Locavore 
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