-For the pastry: combine the following in a medium sized bowl:

2 cups flour

1/2 tsp sea salt

-Stir until thoroughly blended, then add the following:

1/2 cup water

1/2 cup extra-virgin olive oil

-Knead the mixture briefly (the dough will be very moist) and then press it into an 11- inch tart pan with a removable rim.

-Refrigerate for 1 hour.

-In a large skillet add:

2 TBS olive oil

1 bunch diced green onions

-Cook for about 10 minutes over medium heat.

-Finely chop up 1 bunch of chard, stems and all and add to the onions.

-Sauté until chard wilts, about 3-5 minutes.

-Season with:

1/4 tsp salt

black pepper

a little freshly grated nutmeg

-Preheat your oven to 375 degrees.

-In a medium sized bowl combine;

3 large eggs

1/3 cup half and half

1 cup grated cheese (Parmesan, Gruyere or sharp cheddar would be nice)

-Mix in the chard and then scrape the mixture into the tart shell.

-Bake until crust is golden and the filling is firm, about 40-45 minutes.

-Let cool before serving.