This recipe which looks like a great company dish. It could probably be made with kale or collards, but you would have to cook them longer. Asian greens would work too!
Kathy Carter shares her Chard Tart Recipe from her 1970’s version New Joy of Cooking
2 cup all purpose flour
1/2 tsp salt
1/2c extra-virgin olive oil
Combine flour and salt in a medium bowl. Stir together water and oil until blended, add to the flour stirring until all flour absorbed. Knead mixture briefly. Dough will be very moist and difficult to roll, so press it into an 11-inch tart pan with a removable rim. Refrigerate for at least 1 hour or until needed.
1 tbsp olive oil
1 red onion, finely diced
1 pound chard leaves (or mix of chard, spinach, escarole or other early greens), stems removed, leaves well washed and chopped (I will add some of stems, finely diced)
2 tbsp chopped fresh basil or 1 ½ tsp dried, finely crumbled (have also subbed pesto)¼
1/8 tsp ground black pepper
3 large eggs
1/3 c. heavy cream or half-and-half
1 cup grated Parmesan cheese
Cook onion in olive oil over medium low heat until well softened (15 minutes). Add chard and cook until tender (8-10 minutes). Season with basil, salt, and pepper. At this point I have often refrigerated the mixture for later use.
When ready to bake, position rack in lower third of the oven. Preheat to 375°F. Take crust from refrigerate and push up sides against rim to form edge (has usually softened and stretch out while sitting). Combine the eggs, cream, and cheese in a bowl. Add the chard mixture, then scrape mixture into the prepared tart shell.
Bake until the crust is golden and filling is firm, 40-45 minutes. Let cool to room temperature before serving.