- 1 pound Swiss chard, stems and ribs removed
- 1 1/2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 15-ounce container whole-milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon minced fresh thyme
- 1/4 teaspoon minced fresh oregano
- 1/8 teaspoon grated nutmeg
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
- Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
- Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
- Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
- Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.