Swiss Chard and Gruyere Tart

Ingredients

• Salt (to taste)
• Pepper (to taste)
• Milk (1/2 cup)
• Eggs (3, large)
• Gruyere cheese (1 cup, grated)
• Garlic (2 cloves, minced)
• Onion (1, medium, chopped)
• Olive oil (2 tablespoons)
• Swiss chard (1 bunch, stems removed and chopped)
• Frozen puff pastry (1 sheet, thawed)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the thawed puff pastry sheet on a lightly floured surface. Press it into a tart pan, trimming any excess pastry hanging over the edges.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
5. Add the chopped Swiss chard to the skillet. Cook until the chard has wilted and released its liquid, about 3-4 minutes. Season with salt and pepper to taste.
6. In a separate bowl, whisk together the eggs and milk until well combined.
7. Spread the cooked Swiss chard mixture evenly over the puff pastry in the tart pan.
8. Pour the egg and milk mixture over the Swiss chard, making sure it is evenly distributed.
9. Sprinkle the grated Gruyere cheese evenly over the top of the tart.
10. Bake the tart in the preheated oven for 30-35 minutes, or until the tart is golden brown and the filling has set.
11. Allow the tart to cool for at least 10 minutes before slicing and serving. This allows the filling to firm up and makes slicing easier.