Tourte Aux Bettes (Swiss Chard Tart)

• 2 cups unbleached flour
• 1/2 teaspoon salt
• 1/2 cup water
• 1/2 cup extra-virgin olive oil
• 1 pound swiss chard leaves, or substitute spinach
• Salt and pepper to taste
• 3 large eggs
• 1 cup freshly grated Parmesan cheese

1. Preheat the oven to 400 degrees.
2. Place the chard in a large, shallow frying pan and season with salt and pepper.
3. Over low heat, wilt the chard and cook until most of the liquid has evaporated.
4. Combine the eggs and the cheese in a medium-size bowl and mix until thoroughly blended.
5. Stir in the chard, mix well, then pour the vegetable mixture into the prepared tart tin.
6. Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes.
7. Remove from the oven to cool.
8. Serve at room temperature.

flour, salt, water, extravirgin olive oil, chard, salt, eggs, parmesan cheese

Taken from cooking.nytimes.com/recipes/10550 (may not work)