For the pastry:

-Preheat your oven to 375 degrees.

-Combine 2 cups flour and ½ tsp sea salt in a medium bowl.

-Stir in the following until thoroughly blended

½ cup water

½ 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 or a pie plate. Refrigerate for 1 hour.

-Add 2 TBS butter to a large skillet over medium heat.

-When the butter is melted, add the following:

2 TBS olive oil

3 chopped garlic scapes or half a bunch of chopped chives

1 finely diced sweet onions

-Cook for 10 minutes over medium heat.

-Finely chop up 1 bunch of rainbow chard, stems and all.

-Add to the onions.

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

-Season with the following:

¼ tsp salt

Black pepper

A little freshly grated nutmeg

-In a medium sized bowl combine the following:

3 large eggs

1/3 cup half and half

1 cup grated Parmesan cheese

-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.