Swiss Chard & Mozzarella Tart

Although it's a "super food," I just wasn't crazy about the taste of Swiss chard. The cheese helps make it downright yummy! The tart is not huge--feeds two with a complementary partner such as soup. Since I'm posting it, you know it's EASY. (The tart in my photo should have had double the filling--Swiss Chard shrinks as much as spinach when wilted.) ~~Sandi

Pie crust*
2 small bunches Swiss chard, washed and chopped
1 c. chopped leeks or pearl/green onions
4 cloves garlic, minced
1/4 tsp. crushed thyme
2 tbsp. olive oil
6 oz. shredded mozzarella cheese

*We use the Pillsbury prepared crusts that come rolled and ready to use. From scratch is nice, too.

Preheat oven to 400 degrees. In stir fry pan, cook chard, leeks, garlic, thyme with a little salt/pepper in hot oil for about 4 minutes. Remove to bowl to cool slightly.

Place round dough flat onto a baking sheet (e.g., pizza pan) rubbed with olive oil. Mix cheese into chard filling and spoon into center of dough. Spread, leaving 2" border of crust. Fold dough over filling and pleat the edges of the crust (leaving center open). Brush folds with olive oil if desired. Bake about 30 minutes until golden.

Cut into quarters and serve with a hearty soup for two.