Chard pie is my favorite way of preparing chard and I am looking for your help in finding the BEST chard tart. I am including my recipe for the EASIEST and fastest chard tart. (It doesn't require that the dough be refrigerated.) I make this when I am in a hurry; when I have more time I make a flaky crust instead of the oil crust as I prefer the texture. But now I'm in search of the BEST. THIS VERSION IS THE QUICKEST AND EASIEST (OLIVE OIL CRUST): I most often use this one Sweet Swiss Chard Torte (From Bistro, serves 2 cups unbleached flour ½ tsp salt ½ cup EVO 1 lb Swiss chard leaves (reddish variety is not as sweet as the green, but either may be used - or substitute spinach) 2 eggs, gently beaten 1 cup raisins (I keep some soaked in rum at all times) 1 Tbs confectioners' sugar for decoration 1. Preheat to 400f 2. Prepare pastry: combine flour and salt in bowl, stir in ½ cup water; then the oil, mixing til thoroughly blended. Knead briefly. Divide in half; press each half into a flat disk. 3. Filling: wash and dry chard, discarding center white stem. Break up leaves and chop finely in processor. Combine eggs, raisins in a medium bowl; mix to blend thoroughly. Stir in chard and mix well. 4. Roll out 1 disk of pastry into a 10 ½" circle. Place on bottom of 10 ½" tart tin with removable bottom. Not necessary to build up sides of tart 5. Spoon chard mixture over dough. Roll out remaining disc. Place it on top of chard mixture, tucking ends of the dough down inside tart 6. Bake until crust is golden brown, 40 minutes. Remove to rack to cool. Serve at room temperature, sprinkled with confectioners sugar. This could take addition of some pine nuts, and/or feta, or be mixed with ricotta, a bit of Parma ham. Sorry my attribution isn't more specific, I think it is either Patricia Wells or Linda Dannenberg.