The most wonderfully delicious Swiss chard tart....

 (why yes, I did eat a large portion of it before I remembered to take a picture.  You try smelling it for an hour without digging in at the first possible moment... whoopsies!)

The husband and I joined a CSA this summer at a half share.. it's plenty of produce for us each week and kind of fun to see what you get... it's a super fun surprise for a food lover!  Last we got some Swiss chard in our box and I had no idea what to do with it.  Did a little Google search.  Stumbled across a recipe.  Changed it up a bit.  It was a-m-a-z-i-n-g.  Swiss chard is in season now friends, go get some to make this!!!!!!  (Ali - I'm bringing Swiss chard and bacon to Spokane to make this for you guys.  You will lurve it.)

(adapted from this recipe)

Ingredients:

1 Tbs olive oil

2 large green onions or 6 small ones, white and green parts, minced

1 clove garlic, minced

4 oz (or 6 or 8..whatever) bacon, cut into small pieces

1 1/2 lbs Swiss chard, ribs removed and kept to the side.  Mince ribs, tear leaves a bit

1 medium potato (any kind), thinly sliced

3 eggs

1 cup sour cream (use a runnier brand like Darigold or Daisy.  Tillamook is too thick for this.)

3 oz freshly grated Parmesean

3 oz shredded cheese (flavor is your choice, I used a Mexican blend)

frozen pie dough (or fresh pie dough, if you are so inclined to make it.  I'm not.  I love the Safeway brand frozen pie crusts, they're very yummy)

salt and pepper

*  You'll need a spring form pan for this.. pie pans are too short.  Or maybe make 2 shallow ones?

Instructions:

Preheat oven to 375.  (If you are using a dark colored pie pan, lower temp approximately 15 degrees

1. Heat oil in pan and sautee green onions until tender but not soggy, about 3 minutes.  Add garlic, sautee for 1 minute.  Remove to a plate.
2.  In the same pan, fry bacon pieces until cooked and crispy.  Remove to the plate with green onions, reserve fat.  
3. Fry Swiss chard ribs in bacon fat until tender.  Cover and let cook approximately 5 minutes.  Add Swiss chard leaves to pan, toss in bacon grease, and wilt, covered, for approximately 2 minutes.
4. Beat eggs with sour cream and season with a pinch of salt and pepper to taste
5. In a large bowl, toss green onions, bacon, Swiss Chard, and cheeses to combine evenly.  Set aside
6. Unroll thawed pie crust and place inside spring-form pan and trim to top of pan.  You may need to use 2 doughs to make it completely up all sides of the pan.   This is okay.... discard extra crust.
7. Place sliced potatoes on crust in one layer
8. Top with bacon/Swiss chard/cheese mixture
9. Pour egg-yumminess on top
10. Optional: sprinkle with a teeny bit of nutmeg, (literally, TEENY bit), pinch of chili powder, and dried oregano
11. Bake in oven for 30-35 minutes until middle is set.  Remove from oven and let sit to cool.  Eat at room temperature.

Reheating is done best in an oven until heated through.

I'm telling you, friends, this was amazingly delicious and super quick/easy to prepare.  It was delicious reheated in the oven for a bit and lasted less than 1 full day in our house....

Enjoy!

KDH.