Mmmmm Swiss Chard

Swiss Chard grows easily in Peru and it's so easy to get it fresh. Here's one of the recipes I've come up with for using it:

Swiss Chard Tart

Piecrust
• 1c butter, melted
• 1 ½ c white wheat flour
• 1tsp sugar
• 1tsp salt
• 1tbsp water, if needed

Filling
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 10oz fresh swiss chard
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ tsp red chili pepper
• 1 cup low-fat cheese (feta, cottage cheese, or some other soft cheese)
• 10 to 12 portabella mushrooms, thinly sliced
• 2tbsp butter
• 1 sweet red onion
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme ¼ cup grated
• 1 egg, lightly beaten
• 1/4tsp nutmeg
• 1tsp lemon juice

Pre-heat oven to 350F/220C. Melt butter and mix flour, sugar, and salt in with a fork. Press into your lightly greased pie dish, poke a few hole with your fork, and bake 5min.

Put 2” water into a pot and bring to a boil. Clean and roughly chop the swiss chard and add to pot. Cook until limp. Strain and return to pot.

Slice mushrooms thinly. Add butter to a shallow pan and, once melted, add mushrooms. Saute on medium until they’re soft and lightly brown. Turn off heat and add to swiss chard.

Chop onion and garlic, and add to swiss chard. Grate or break cheese into small pieces and add to pot. Add all spices and lemon juice. Stir. Beat egg lightly in a separate bowl and add to swiss chard mixture. Stir again until thoroughly mixed. Add to your pie shell and bake 30-45min, until pie crust edges are lightly brown and cheese is completely melted and browned lightly.