Tart with Swiss chard and greens filling

Ingredients:

Cake

• 1 and 1/4 cups flour + extra for work
• 0.5 tsp sugar
• 0.5 tsp fine salt
• 110 g cold butter, cut into small pieces

Filling

• 1 bunch chard
• 2 tbsp. l. olive oil
• 1 medium onion, chopped
• 1/4 cup chopped dill
• 1 tsp. grated lemon zest
• 0.5 cup chopped parsley
• 1 cup grated aged cheddar + 1/4 cup grated aged cheddar for serving
• 0.5 cups low-fat cream
• 1/4 tbsp. grated parmesan
• 1 large egg, lightly beaten
• 1/8 tsp. grated nutmeg

Preparation:

1. Prepare the cake layer. Place the flour, sugar, and fine salt in a food processor and pulse until the mixture resembles coarse grains. Add 2 tablespoons of ice water and knead the dough, adding up to 2 more tablespoons of ice water if necessary. Transfer the dough to a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
2. Spray a 9-inch springform pan with cooking spray. On a floured surface, roll the dough into a 12-inch circle. Transfer to the prepared pan and press the dough into the bottom and up the sides; trim to a 2-inch (5-cm) thick layer. Prick the bottom several times with a fork and refrigerate for 30 minutes. Preheat oven to 300°F (150°C).
3. Place the pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans. Bake until golden brown, about 20 minutes. Remove the foil and weights; continue baking until light golden brown, another 15 to 20 minutes. Cool on a wire rack. (The crust can be baked up to 1 day in advance; cover and store at room temperature.)
4. Prepare the filling. Thinly slice the chard leaves and cut the stems into 1/4-inch pieces. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with coarse salt and black pepper, and cook, stirring occasionally, until the onion is softened and beginning to darken, about 10 minutes. Add the dill and lemon zest and cook, stirring, for 30 seconds. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from heat and stir in the parsley, 3/4 teaspoon coarse salt, and pepper to taste. Let the filling cool, then squeeze out any excess moisture.
5. Transfer the filling to a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the grated cheddar, cream, Parmesan, egg, and nutmeg. Spread the filling over the crust and bake until set, 45-50 minutes. Immediately sprinkle the grated cheddar on top and let it melt. Serve the tart warm or at room temperature.