Savory Swiss Chard and Sun-Dried Tomato Tart

Ingredients

• Frozen puff pastry (1 sheet, thawed)
• Olive oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Swiss chard (4 cups, chopped (stems removed))
• Sun-dried tomatoes (1/2 cup, chopped (packed in oil for added flavor))
• Eggs (3 large)
• Milk (1/2 cup)
• Parmesan cheese (1/2 cup, grated)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)

Instructions

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the thawed puff pastry sheet to fit a 9-inch tart pan. Gently press the pastry into the pan and trim any excess.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
4. Stir in the chopped Swiss chard and cook until wilted, approximately 3-4 minutes. Remove from heat and mix in the chopped sun-dried tomatoes.
5. In a separate bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and black pepper until well combined.
6. Spread the Swiss chard mixture evenly over the prepared puff pastry crust.
7. Pour the egg mixture over the top, ensuring even coverage of the filling.
8. Bake in the preheated oven for 35-40 minutes, or until the tart is golden brown and the filling is set.
9. Allow to cool slightly before slicing and serving.