Tourte De Blettes

Wilt the chard in olive oil, squeeze it dry, and chop it finely.

Mix chard with eggs, Parmesan, raisins, pine nuts, apple, nutmeg, and salt.

Line a tart pan with pastry, add the filling, and cover with the second crust.

Bake until the pastry is deeply golden and the filling is set.

Cool slightly before slicing and dust very lightly if serving the sweet-savory style.