Pork Chops with Deviled Chard Stems and Chard Gratin

This Sunday at the Fairmount Neighborhood Farmers Market there will be fresh eggs and pastured chicken, beef, pork, and lamb from Fair Valley Farm and Fog Hollow Farm. Also you'll find fresh cut flower bouquets from Tiger Lily Art Company and fresh produce from Camas Swale Farm including melons and watermelons, tomatoes, tomatillos (try this roasted salsa), padron peppers, summer squash, sweet onions, and fresh herbs.

Our family let out a collective squeal of delight last week when we saw the first of Camas Swale's harvest of padron pepper, or what my son refers to as "lucky, unlucky peppers." My husband and I love their intense flavor when seared and salted, and our kids love to watch us eat them, since their variable spiciness level makes each new specimen a gamble.

Along with our padron peppers, we purchased colorful chard, sumptuous heirloom tomatoes, zucchini, onions, and sweet cucumbers from Camas Swale, and some thick boneless pork chops from Fair Valley Farm. 

I love the combination of pork with mustard, so I decided to make a mustardy garnish for our seared pork chops of roasted deviled chard stems. With the chard leaves, I made a variation on this zucchini gratin, but with the addition of a cheesy breadcrumb topping. It all made for another delicious midsummer Sunday evening farmers market feast.

Pork Chops with Deviled Chard Stems

roasted deviled chard stems
Swiss chard stems sliced from 1 bunch of chard and cut into 1 inch pieces
1 small lemon
1 Tbsp dijon mustard
1 Tbsp olive oil
1/2 teaspoon honey
salt and pepper

seared and roasted pork chops
2 thick boneless pork chops
salt and pepper
1 Tbsp olive oil

1. Preheat the oven to 400 degrees. 

2. Peel the lemon with a vegetable peeler and cut into thin strips. Juice the lemon into a medium bowl. Whisk in the mustard, olive oil, and honey. Stir in the chard pieces and lemon peel. Season with a little salt (depending on the saltiness of your mustard) and plenty of black pepper. Transfer to a small baking dish or oven safe skillet. Bake for about 15 to 20 minutes, stirring occasionally, until the stems are fragrant and nicely browned on the edges.

3. Generously season the pork chops with salt and pepper on both sides. Heat a cast iron skillet over high heat until it is very hot. Add 1 Tbsp olive oil to coat the pan. Sear the pork chops at high temperature until nicely browned on all sides, about 2 minutes per side. Transfer the pan to the oven and continue cooking for about five minutes until the internal temperature reaches 145 degrees F. 

4. Allow the cooked pork chops to rest for about ten minutes. Serve topped with the deviled chard stems.

Zucchini and Chard Gratin

1 bunch chard leaves, cut into 1 inch strips
1 small onion, diced
1 Tbsp olive oil 
1 medium zucchini, grated
2 eggs
100 g (scan 1/2 cup) crème fraîche (which you can make yourself, or use sour cream)
120 ml (1/2 cup) milk
1 cup bread crumbs
100 g (3.5 ounces) grated gruyère or aged cheddar cheese 
salt and pepper

1. Preheat the oven to 400 degrees. On the stovetop, heat a pan over medium heat. Saute the diced onion in 1 Tbsp olive oil. When the onion is glassy, add the chard leaves. Cook the chard leaves for a couple of minutes until brightly colored but not yet wilted. Season with salt to taste and transfer to a 9x9 inch baking dish. Add the grated zucchini and mix.  

2. In a large bowl, beat the eggs and then mix in the crème fraîche, milk, salt and pepper. Pour the mixture over the chard and zucchini in the baking dish. Cover with bread crumbs and then with the grated cheese.

6. Bake in a 400 degree oven for about 30 minutes until the gratin is nicely browned.

Chard and Chorizo Tacos

Tomorrow promises to be a sunny Fathers Day, so be sure to include a trip to the Fairmount Neighborhood Farmers Market as part of your celebrations. You'll find fresh produce from Camas Swale Farm and lovely flowers for a deserving dad from Tiger Lily Art. 

Last Sunday Camas Swale had an eye catching selection of rainbow chard, which was the inspiration for these chard and chorizo tacos. The filling started with caramelized onions and chard stems, then diced chorizo for spice and flavor (you could also use chipotle peppers for a vegetarian version), then the chard greens just until soft, and then a spoonful of creme fraiche or sour cream for richness. Layer these on corn tortillas with rice and beans and top with roasted peppers, avocado, lettuce, or anything else that catches your fancy and adds crunch and color.

Chard and Chorizo Tacos

(serves four)

chard filling
1 bunch chard
1 large onion
2 Tbsp canola oil
1 chorizo pepper
1/2 cup creme fraiche or sour cream
salt to taste

for the tacos
corn tortillas
cooked white beans
rice (optional)
avocado slices, roasted pepper slices, lettuce

1. Peel and chop the onion. Heat a large skillet over medium heat, add the oil and when it starts to shimmer, add the onions. Cook the onions with a pinch of salt, stirring occasionally, for about 10 minutes until they are soft and have started to brown.

2. While the onions are browning, rinse the chard leaves, trim off the tips of the stems, and then cut the remaining stems from the leaves. Slice the stems into 1/4 inch slices and reserve. Slice the leaves into 1/4 inch slices and reserve. When the onions have started to brown, add the chard stems and a pinch of salt and continue cooking. Cut the chorizo lengthwise into quarters and then slice widthwise into 1/4 inch pieces. After about 5 minutes, when the chard stems are soft, add the chorizo pieces and cook for another couple minutes. Then add the chard leaves and cook for a few minutes until the chard leaves have just started to soften. Remove from the heat and stir in the creme fraiche or sour cream. 


3. Serve the warmed tortillas topped with beans, (and rice if you like) and the chard mixture, and your choice of toppings. Enjoy.

Roasted Cauliflower, Lamb Koftas, and Parsnip Fries

With the deluges descending, the Fairmount Neighborhood Market will not be open this Sunday October 16, but expect them back on October 23. This weather reminds us to turn our attention the colorful diversity of winter vegetables available from Camas Swale Farm.

Last week I picked up these pillowy heads of cauliflower, leeks, parsnips, and chard, along with some lamb chorizo meat from Fair Valley Farm. They all came together in a feast of lamb kofta, roasted cauliflower and leeks, parsnip fries, sautéed chard, and Israeli couscous. 

Roasted Cauliflower

1 large or two small heads of cauliflower
1 leek
drizzle of olive oil
generous sprinkle of salt
1/2 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon cumin seeds

Preheat the oven to 425 degrees. Cut the cauliflower head in quarters and remove the green leaves. Slice the quartered cauliflower head into bite sized florets and transfer to a rimmed sheet pan.  Remove the outer leaves of the leek, cut off the root and green tips, slice lengthwise and rinse out any dirt by fanning the leaves under running water. Slice the leek halves into 1 inch lengths and add to the sheet pan. Drizzle with olive oil, sprinkle with salt and spices, toss well, and put in the oven. Roast for about 30 minutes, turning occasionally, until the cauliflower are soft and well charred.

Parsnip Fries

4 parsnips
drizzle of olive oil
generous sprinkle of salt

Preheat the oven to 425 degrees and place in a rimmed sheet pan. Peel the parsnips and cut them into thin matchsticks about 1 1/2 inches long. In a bowl, toss the matchsticks with olive oil and salt to coat. Remove the heated sheet pan from the oven and quickly spread out the parsnips in a single layer (if you are making a lot, do this in a couple of batches rather than crowd them). Roast for about 15 minutes, turning occasionally, until they are nicely browned and crisp.

Lamb Kofta

1 lb lamb chorizo meat
1 cup bread crumbs
1 egg
olive oil

Preheat the oven to 425 degrees and place in a oven safe skillet such as cast iron. Combine the meat, bread crumbs, and egg and shape into 2 inch long ovals. Remove the heated skillet from the oven and drizzle a little olive oil to coat the bottom of the pan. Place the kofta into the pan and return it to the oven. Bake for about 10 minutes, rotate the kofta once, until almost cooked through. Turn on the broiler and place the pan under for a minute to sear the kofta. Serve warm.

Chard and Chipotle Tacos

This Sunday at the Fairmount Neighborhood Farmers Market you will be able to find a wide selection of pastured meats from Fair Valley Farm, beautiful fresh cut flower bouquets from Tiger Lily Art Company, and a bounty of spring produce from Good Food Easy at Sweetwater Farm.

I recommend picking up a at least one bunch of greens, even if you have no immediate culinary plans, because you will thank yourself later when you find you have the fixings for a quick weeknight dinner. For this lovely bunch of Sweetwater Farm rainbow chard, I turned to Rick Bayless's Mexican Kitchen for inspiration. One recipe that sounded delicious was his Tacos de Acelgas Guisadas con Crema (Tacos of Creamy Braised Chard, Potatoes and Poblanos), which starts with a base of roasted poblano chiles mixed into browned onions, then combined with braised potatoes and chard and finished with creme fraiche. 

For a quicker version of this, I replaced the roasted poblano chiles with a chipotle chile in adobo sauce (which I always have in the freezer, because I never use up a whole can), and omitted the potatoes. This creamy, smokey, spicy chard cooked up in the same time it took to warm up tortillas and some Lonesome Whistle beans I had cooked over the weekend, turning mundane bean tacos into an inspired meal.

Chard and Chipotle Tacos

(serves four)

chard topping
1 bunch chard
1 large onion
2 Tbsp canola oil
1 chipotle chile in adobo sauce, diced (freeze the remaining chiles from the can on a saran wrap covered baking sheet and transfer to a ziplock bag for long term freezer storage)
1/2 cup creme fraiche or sour cream
salt to taste

for the tacos
corn tortillas
cooked pinto beans
rice (optional)
avocado slices

1. Set some rice to cook and start heating up the cooked beans. Peel and chop the onion. Heat a large skillet over medium heat, add the oil and when it starts to shimmer, add the onions. Cook the onions with a pinch of salt, stirring occasionally, for about 10 minutes until they are soft and have started to brown.

2. While the onions are browning, rinse the chard leaves, trim off the tips of the stems, and then cut the remaining stems from the leaves. Slice the stems into 1/4 inch slices and reserve. Slice the leaves into 1/4 inch slices and reserve. When the onions have started to brown, add the chard stems and a pinch of salt and continue cooking. Meanwhile, slice the avocado and start warming the tortillas. After about 5 minutes, when the chard stems are soft, add the chard leaves and another pinch of salt. Cook for a minute, then add in the chipotle chile. Cook for another minute or so until the chard leaves are soft, then add in the creme fraiche. Cook for another minute to warm and incorporate the creme fraiche, then remove from the heat.

3. Serve the warmed tortillas topped with beans, (and rice if you like) and the chard mixture, with avocado slices on the side. Enjoy.

Grain Salad in a Jar

Here's a convenient lunch idea, composed of leftovers from the previous post on pickled chard stems. Into a pint jar I packed farro, chopped carrots, pickled chard stems and almonds, and drizzled over some olive oil (the pickles brought along some vinegar to meld into a vinaigrette during the day). On top I gently layered some greens so that when I inverted the contents into a bowl at lunch, I had a lovely composed salad.

Grain Salad in a Jar

1 pint jar per person

2/3 cup cooked grain (farro, barley, quinoa)
1/3 cup chopped crunchy vegetables (carrots, peppers, cucumbers)
1/4 cup chopped pickled vegetables (chard stems, fennel bulb, etc.)
1/4 cup protein such as nuts, diced cheese, canned tuna in olive oil, hard boiled egg
1 Tbsp oil oil (or oil from tinned fish)
1/2 cup greens

In a pint mason jar layer grains, vegetables, pickles, and protein, and drizzle over olive oil. Layer on greens and close the jar. To serve, invert the jar into a bowl.

Pickled Chard Stems

A thick, grey flog has enveloped Eugene for days, sapping the color from our daily lives. Under these gloomy conditions, the bright red stems of this Swiss chard from Sweetwater Farm seemed worth preserving.

I blanched them quickly and soaked them in a brine similar to these refrigerator pickles. The sharp flavor of these chard stems, with a hint of anise, brightened up our foggy day feast of a beef and rio zape bean chili, farro from Lonesome Whistle Farm, roasted delicate squash, and sautéed chard.

Pickled Chard Stems
makes 1 pint

1 bunch chard
2/3 cup cider vinegar
1/3 cup water
1 Tbsp sugar
1 tsp salt
1 tsp mustard seeds
1/2 tsp fennel seeds
1/4 tsp red pepper flakes

1. Set a pot of salt water to boil. Rinse the chard leaves, trim off the very tips of the stems, and then cut the stems from the leaves, which you should reserve for another use. Cut into 2 inch lengths. When the water is boiling, blanch the chard stems for 1 minute, then drain and rinse under cold water. Transfer to a clean pint jar.

2. Prepare the brine by combining the remaining ingredients in a small sauce pan and heat until the salt and sugar are dissolved. Pour the brine into the jar to cover the chard stems. Let marinate for an hour. Serve or refrigerate. Use in a couple of weeks.

Savory Corn and Chard Pudding

This Sunday at the Fairmount Neighborhood Farmers Market you can look forward to the following offerings from Sweetwater Farm, Fair Valley Farm, and Tiger Lily Art Company:

"Noir de Carmes" heirloom melons

Asian pears and Sansa apples from SLO Farm (make Asian pear and cutting celery salad)

peaches and Bartlett pears from the Columbia Gorge

heirloom tomatoes, romas, and tomato deals: 10 lbs/$18, $20 lbs/$30 (preserve for winter)

corn and a new crop of green beans (make this corn and chard pudding)

pepperoncini, poblanos, red hot cherries, anaheim chiles, and assorted pepper bargain bags

eggplants, fresh spring garlic, and onions (make a roasted eggplant salad)

cucumbers and zucchini (make some tsukemono pickles) 

carrots, cabbage, and kohlrabi (make kohlrabi and carrot salad with harissa)

French sorrel and cutting celery

new potatoes and beets (grill in packets)

fresh herbs including dill, parsley, basil, and cilantro (garnish for lettuce wraps)

bietola, kale, chard, and a variety of lettuces (make this corn and chard pudding)

dried beans and grains from Camus Country Mill (make falafel)

jams, salsa, and pickles from Sweet Creek Foods

pastured chickens from Fair Valley Farm (make chicken and saffron rice)

floral arrangements from Tiger Lily Art Company

Suppose, hypothetically, that you are invited to a Thursday evening potluck and, with your vegetable crisper overflowing with your Sunday farmers market haul, you optimistically sign up to bring a Chard and Saffron Tart (p. 243 of Deborah Madison's The Green's Cookbook). Inevitably, you will realize that the first step of the recipe -- preparing the yeasted tart dough (p. 237) -- is not a realistic midweek activity. If you were to find yourself in this predicament, I would suggest that you flip to the Corn Pudding on p. 251 for inspiration and reassurance that you can make a perfectly nice tart without the crust (like a savory clafouti). Madison's corn pudding is especially delicate and light because rather than flour for thickening, she simply uses blended fresh corn kernels. I used this same strategy, but included sauteed sweet onions and chard. The end result was very tasty, it came together easily, baking during Thursday morning breakfast, and made a nice big pan for feeding a crowd.

Savory Corn and Chard Pudding

1 bunch Swiss chard
1 large onion
2 Tbsp butter
1 Tbsp olive oil
4 ears of corn
4 eggs
1/2 pint cream
4 ounces grated cheese (I used a combination of gruyere, sharp cheddar, and a little parmesan)
salt and pepper

1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x13 gratin pan with a little olive oil.

2. Peel and dice the onion. Trim and discard the thickest stems from the chard and then slice the leaves into thin strips. Heat a large skillet over medium heat and add the butter and oil. Saute the onions until soft. Add the chard and a pinch of salt and saute until just wilted. Transfer to the gratin pan.

3. Grate the cheese (you could use a food processor for this). Peel the corn and cut off the kernels. Sprinkle 3/4 cup kernels over the chard and then sprinkle over all the grated cheese. 

4. Transfer the remaining corn kernels to a blender or food processor along with the eggs, cream, and a generous pinch of salt and grinding of pepper. Blend until smooth. Pour the corn slurry over the contents of the gratin pan and spread with a spatula so that the chard and cheese are completely covered.

5. Bake for 45-50 minutes, rotating halfway through, until the top is nicely golden brown. Serve warm or at room temperature.  

Turkey Craw Tacos with Chard and Baked Cotija Cheese

One of my New Year's resolutions is to increase our family's repertoire of simple dinners that can be enjoyed by all members, including my newly hyper-picky son. For us, one of the best strategies is to have dinners that can be easily deconstructed into their component parts. So although I was craving a pot of spicy chile or some cheesy enchiladas, I opted to cook up a simple, unflavored pot of these lovely turkey craw beans from Lonesome Whistle Farm as toppings for self-assembled tacos.

For a leafy base, I sauteed up Swiss chard (from Open Oak) with caramelized onions, finishing with a splash of sherry. 

And for a cheesy topping, I made a variant of this baked feta using cotija cheese layered on a bed of seared onion slices and topped with some spicy tomatoes. Seared cherry tomatoes and jalapenos would have been nice, but I made due with the can of fire roasted tomatoes that I had in the pantry.

The kids had cheese quesadillas with beans and avocado on the side, while my husband and I layered up our tortillas with all the fixings. The spicy baked cojita satisfied my enchilada craving, and I liked being able to savor the separate flavors of the tender beans and grassy chard. I look forward to more accommodating, uncompromising dinners in 2013. 

Turkey Craw Tacos with Chard and Baked Cotija Cheese

1 cup dried turkey craw beans (or substitute pinto beans)
salt to taste
1 large onion
olive oil
1/2 tsp ground chipotle chili powder, or substitute 1 fresh jalapeno, diced
1 Tbsp ground cumin
14 ounce can of fire roasted tomatoes, or 1 cup cherry tomatoes
4 to 6 ounces cotija cheese
1 bunch Swiss chard
splash of dry sherry
corn or flour tortillas
avocado for topping

1. Sort through the beans to remove any pebbles and rinse them. If you have time, soak them for a few hours or overnight. Put them in a pot with approximately 2 1/2 cups of fresh water and simmer them on very low heat until the beans are soft, about 2 1/2 hours. Salt very generously.

2. To prepare the baked cotija cheese, preheat the oven to 450 degrees. Peel the onion and slice half of it into thin rings. Heat a skillet until it is very hot. Add one Tbsp olive oil and sear the onions over high heat until they start to brown. Spread the seared onions over the bottom of a baking dish. Add another Tbsp of olive oil to the skillet, add the spices and cook quickly in the oil, then add the tomatoes and a pinch of salt and sear for about five minutes. In the meantime, cut the cotija cheese into 1/4 inch thick slices and arrange over the seared onions. Top the cheese with the spicy tomatoes, drizzle over a little more olive oil, and bake for about 15 minutes until the tomatoes are bubbling and a little charred.

3. While the cheese is baking, prepare the Swiss chard. Dice the remaining half onion. Wash the Swiss chard and trim the ends of the stems. Cut the stems from the chard leaves and dice them, and chop the leaves. Heat a saute pan over medium high heat. Add 2 Tbsp olive oil and the onions and saute until they start to become glassy. Add the chard stems and continue sauteing until the onion is nicely caramelized (but do not let it brown). Add the chard leaves and a generous pinch of salt. Saute until the leaves are wilted. Add a splash of sherry and cook one more minute.

4. Heat tortillas on a griddle and chop the avocado. Assemble the tacos by layering on a scoop of chard, followed by a scoop of beans, followed by a scoop of the baked cotija cheese with tomatoes and onions. Top with avocado and eat at once.

Chopped Chard Salad with Purple Barley and Harissa

The Register Guard had a nice article about Jeff Broadie and Kasey White of Lonesome Whistle Farm, who hosted a farm tour and potluck dinner today. It was inspiring to see how two people's hard work and chutzpap can create such bounty from the earth. My son was particularly impressed with their collection of antique tractors and combines and my daughter loved sampling their various grains from the stalks, including these hulless oats, due to be harvested tomorrow. 

The potluck spread was bountiful and delicious, especially when eaten seated on hay bales and serenaded by a blue grass band. I had made a chard salad with Lonesome Whistle Farm's purple hulless barley (new crop due to be harvested in a month).

I assembled it before leaving for the farm tour, but didn't think to take a picture, and it was almost all gone when we returned. It was very tasty, so I'll jot down the recipe below while it's still fresh in my head, along with the fiddle refrains.

Chopped Chard Salad with Purple Barley and Harissa

harissa barley
1 cup purple barley 
1 large bunch of Swiss chard
1 onion
2 cloves garlic
3 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1 Tbsp tomato paste
1 Tbsp harissa
4 ounces feta cheese


salad dressing
juice of one small lemon
1 Tbsp pomegranate molasses
1/4 cup olive oil
salt and pepper


1. Sort through the barley, rinse, and soak overnight. Rinse, add about 4 cups of fresh water with a generous pinch of salt, and cook over low heat until tender, about 90 minutes. Drain the barley, reserving the cooking liquid. 


2. Slice each chard leaf along its length to remove the leaves from the stem. Reserve the leaves and cut the stems into a 1/4 inch dice. Dice the onion and mince the garlic. 


3. Heat a large saute pan over medium heat. Add the onions and saute until glassy. Add the chopped chard stems and continue to cook until they start to soften. Add the minced garlic and cook for an additional couple of minutes. The onions should have started to caramelize at this point. Now add the cumin, coriander, and smoked paprika and cook for a minute and the add the tomato paste and cook for another minute. Add the drained barley, the harissa, and a splash of the reserved barley water and simmer for about 15 minutes to blend the flavors. Taste and add more salt or harissa to your liking. Reserve.


4. Chop the chard leaves lengthwise into about 1 inch strips and crosswise into 1/4 inch pieces. Whisk together the ingredients for the salad dressing and adjust to taste. Toss the chopped chard with the salad dressing.


5. When you are ready to serve, crumble the feta cheese into the barley, and then toss the barley with the dressed chopped chard. 

Swiss Chard and Bacon Tart

This Sunday at the Fairmount Neighborhood Farmers Market (from 10 to 2:30 on the corner of Agate and 19th) you can expect to find the following produce and prepared foods from SLO Farm and Sweetwater Farm:

• raspberries and marionberries
• snap peas (add crunch to a rice noodle salad)
• many varieties of greens, including bietola (try this saag paneer salad)
• cabbage (yummy slow cooked)
• carrots (use in carrot salad with a bite)
• fingerling potatoes (use in potato salad with a bite)
• turnips (try these with browned butter)
• onions and garlic
• tomato sauce and pesto (make pizza)
• pickles and sauerkraut
• kimchi (make a stir fry)
• homemade jams
• redcap raspberry apple sauce (serve with teff pancakes)

The fresh greens on sale at the market make wonderful tart fillings. A big bunch of Swiss chard can seem like a big commitment, but it will cook down to just the right amount of filling for one tart. I used a recipe from Heidi Swanson for rye flour pie crust, using my rye flour from Lonesome Whistle Farm. I included bacon and gruyere cheese for a take on the classic quiche lorraine, with the dark green chard leaves to offset the richness of the other ingredients. Lovely for a summer brunch. Happy Bastille Day!

Swiss Chard and Bacon Tart

tart crust (makes enough for two 9 inch tarts)

2/3 cup rye flour

1 1/2 cup unbleached all purpose white flour

1/4 tsp salt

8 Tbsp butter (2 sticks), cut into 1/2 inch cubes

~1/3 cup ice water

I followed Melissa Clark's instructions for making the dough. Combine the flour and salt in a food processor and mix. Now pulse in the butter cubes until they are lima bean sized. Then add enough water for the dough to just come together when you press it between your fingers. Mold into two discs, wrap with plastic wrap, and refrigerate for at least 30 minutes. Roll out into 12 inch discs, drape into buttered tart pans, flute the edges and patch where you need to, and now chill again for at least 30 minutes. Preheat the oven to 450 degrees. Cover the crusts with aluminum foil and use coins as pie weights. Bake for 10 minutes, then allow to cook completely before you fill the crusts. One disk of dough can be frozen for later. 

filling for one tart

1 bunch Swiss chard

2 slices bacon

1 shallot or small onion

3 ounces gruyere cheese

3 eggs

~3/4 cup half and half

salt and pepper

1. Cut the stems from the chard leaves and dice. Chop the leaves. Dice the shallot or onion.

2. Heat a large skillet. Cut the bacon into 1/2 inch pieces and saute until the pieces have browned on both sides and rendered their fat. Reserve the bacon pieces. Use the rendered bacon fat to saute the diced chard stems and shallot or onion. Then add the chard leaves and saute until wilted.

3. Preheat the oven to 375 degrees. Grate the gruyere cheese and spread in the prebaked pice crust. Layer on the sauteed chard mixture. Top with the reserved bacon pieces. In a measuring cup, whisk together the eggs and then add enough half and half to bring the volume to 1 1/2 cups. Season with salt and pepper and pour over the tart filling.

4. Bake the tart for about 45 minutes until the filling is entirely set and the top has started to brown. Let rest for at least ten minutes before serving.