Swiss Chard and Sun Dried Tomato Tart

Ingredients

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Milk - 1/2 cup
• Eggs - 3
• Garlic - 2 cloves, minced
• Onion - 1, thinly sliced
• Sun - dried tomatoes - 1/2 cup, chopped
• Swiss chard - 1 bunch, stems removed and leaves chopped
• Frozen puff pastry - 1 sheet, thawed

Instructions

1. Preheat the oven to 375°F.
2. Roll out the puff pastry sheet and press it into a tart pan.
3. In a large skillet, heat some olive oil over medium heat.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the Swiss chard and cook until wilted, about 3-4 minutes.
6. Remove from heat and stir in the sun-dried tomatoes.
7. In a separate bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper.
8. Spread the Swiss chard mixture evenly over the puff pastry.
9. Pour the egg mixture over the top.
10. Bake for 35-40 minutes, or until the tart is golden and set.
11. Allow to cool slightly before serving.