CHARD TART (almost dairy free*)
Adapted from the Joy of Cooking

Preheat oven to 425 degrees


Whisk together in a bowl:
1 3/4 cup flour (half all purpose white, half whole wheat, or whatever variation you wish)
3/4 teaspoon salt

With a fork, stir in:
1/2 cup olive oil
1/3 cup unsweetened coconut milk

Press the dough evenly into a tart pan or pie tin.

Bake till golden brown.
Prick with fork if it bubbles. About 20 minutes.

Sautee 2 T olive oil with 1 diced red onion till softened.

Wash and chop 1 lb of de-stemmed chard leaves

Add 2 chopped garlic cloves to onions and then add the chard. Cook until tender.

Add salt, pepper and a little crushed red pepper to taste.

Beat 3 large eggs in a bowl with 1/3 cup unsweetened coconut milk. Add 1 cup grated Parmesan cheese and stir together.

Add chard mixture to egg mixture and then pour into the pre-baked pie crust, spreading so it's even.

Reduce heat to 375 degrees and bake till firm (around 35 minutes).

Enjoy at room temperature


*This recipe uses unsweetened coconut milk in place of heavy cream or milk. Soy, Almond, Hemp or any other kind of milk may be subsitituted.


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