 | Swiss Chard Tart Blanch 4 cups Bright Yellow chard in boiling salted water for 3 minutes, or until tender. Drain and refresh under cold water. Squeeze excess moisture and set aside. Sauté 1 onion and 1 clove minced garlic in 2 tbsp olive oil until soft. Add chard and sauté over medium heat several minutes. In a bowl, beat 4 eggs with 1 1/2 cups ricotta cheese and 1/2 cup Parmesan cheese. Stir in chard mixture and season with salt and pepper. Preheat oven to 425°. Pour into 10" pie shell and bake for 40 minutes. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |