Name: Swiss Chard and Herb Tart
Yield: Makes 8 appetizer or 4 first course servings
Ingredients: 1 pound 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 17.3-ounce package frozen puff pastry (2 sheets), thawed

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Swiss Chard and Herb TartBrian Leatart

(Torta di Bietola ed Erbe)

In the more rugged areas of Tuscany, like the Garfagnana and Lunigiana in the northwest, savory tarts are as popular as their sweet counterparts. Vegetable tarts are quite common and usually include greens and herbs. This one features Swiss chard, thyme and oregano. Other herbs used in such tarts are tarragon, sage, nettles and borage.

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