Caramelized Chard and Onion

Tart with Balsamic reduction

Tart Dough

1 1/2 sticks of cold butter, cut into pea-sized pieces

1 cup of all purpose flour pinch of salt

3 to 4 Tablespoons of water

Put everything in food processor and pulse until it looks like finely grated cheese. Add half of the water and pulse again. The mixture should start to come together. If the dough seems dry, add the rest of the water. Wrap in plastic wrap and refrigerate for 1 hour. Remove dough and let stand 10 minutes before rolling to about 1/8 inches thick. Lay dough in lightly greased 9 inch pie pan. There should be 1/2 inch of dough hanging over the edge. Fold dough underneath itself and pinch or crimp into desired shape.

Poke holes all over the dough with fork and bake in oven at 425 degrees (F) for 10-15 minutes.

Caramelized Onions & Sautéed Swiss Chard

Slice 4 large onions and put in skillet with 2 Tablespoon of extra virgin olive oil. Cook on low until onions start to caramelize - about 30 minutes. Add a little water if the onions start to stick to the pan. Remove onions from skillet and sauté 4 rough chopped Swiss Chard leaves (washed with stalks removed) until wilted.

Balsamic Reduction

Put 1/2 cup aged balsamic vinegar and 1 tablespoon of sugar in a pot on medium to medium high heat and reduce by half.

Assembling:

Put onion/chard mixture in prepared pie crust and spread mixture evenly over crust. Scatter dollops of herbed goat cheese over onion/chard mixture. Put into oven on 375 degrees (F) until cheese starts to melt and lightly brown. Cut slice and drizzle with balsamic reduction.