Instructions

1. Wash and dry the green leafy portion of the chard, discarding the center white stem. Break up the leaves and chop them.
2. Preheat oven to 400 degrees.
3. Place chard in a large, shallow frying pan and season with salt and pepper. Over low heat, wilt the chard and cook until most of the liquid has evaporated.
4. Combine the flour and salt in a medium-size bowl.
5. Stir in the water, then the oil, mixing until thoroughly blended. Knead briefly. The dough will be very moist, much like a cookie dough.
6. Press the dough into a 10 1/2-inch metal tart tin with a removable bottom.
7. Combine the eggs and the cheese in a medium-size bowl and mix until thoroughly blended. Stir in the chard, mix well, then pour the vegetable mixture into the prepared tart tin.
8. Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes. Remove from the oven to cool. Serve at room temperature.