Swiss Chard and Herb Tart

Ingredients

• 1 lb swiss chard, stems and ribs removed
• 1 1/2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 (15 ounce) container whole milk ricotta cheese
• 1/2 cup freshly grated parmesan cheese
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon minced fresh thyme
• 1/4 teaspoon minced fresh oregano
• 1/8 teaspoon grated nutmeg
• 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)

Directions

1. 1

   Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.

2. 2

   Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute.

3. 3

   Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl.

4. 4

   Cool slightly. Mix in ricotta and next 7 ingredients.

5. 5

   Position rack in bottom third of oven; preheat to 375°F.

6. 6

   Roll out 1 pastry sheet on lightly floured surface to 14-inch square.

7. 7

   Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.

8. 8

   Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal and fold in edges.

9. 9

   Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.

10. 10

    Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.