INGREDIENTS

INSTRUCTIONS

Put flour and salt in bowl of food processor and pulse 1 to 2 times  to
mix. Divide butter into 6 to 8 pieces and add. Pulse just until
mixture resembles coarse meal. Slowly add ice water through feed tube
while pulsing until dough forms ball. Turn out, wrap in plastic wrap
and chill 10 minutes. Roll chilled dough 12" in diameter and place in
9" tart pan with removeble bottom. Pierce shell all over with a fork
and bake in a 425~ 15 minutes. Remove and let cool. FILLING-Discard
dark green part of leeks and chop white and light green part. Melt
butter in large skillet and cook leeks and garlic until softened,
about 10 minutes. Add Swiss chard and cook, stirring often, until
chard is wilted, about 10 minutes. Add salt and pepper to taste.  Place
1/2 grated cheese in bottom of tart shell, then add leek-chard
mixture, then remaining cheese. Bake at 350~ until cheese is melted
and pastry browned, about 25 minutes. Serve warm. 721 cal; 45 gr fat;
56% fat. Source: Mayi Brady  Posted to JEWISH-FOOD digest by Nancy
Berry <nlberry@prodigy.net> on  Nov 09, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 333
Calories From Fat: 57
Total Fat: 6.6g
Cholesterol: 15.3mg
Sodium: 163.8mg
Potassium: 240.9mg
Carbohydrates: 60.7g
Fiber: 2.9g
Sugar: 6.2g
Protein: 7.6g