Serves 8
for crust (makes one 10-inch crust):
2 Tbs. butter plus 1 Tbs. olive oil
1 bunch chard, stems and leaves finely chopped
1/2 c. oat flour plus 1/2 c. rice flour (or use 1 c. whole wheat pastry flour)
1/2 tsp. sesame salt or sea salt
1/2 tsp. nutmeg
for filling:
1 c. sliced red onions (or 1/2 C onion, 1/2 C green garlic)
2 Tbs. butter plus 1 Tbs. olive oil
1 lb. carrots, thinly sliced
1/2 c. grated cheese of choice
1 1/2 c. cottage cheese
1 egg
1/4 tsp. white pepper
nutmeg (optional)
1. Preheat oven to 375 degrees F.
2. Saute chopped chard in butter and olive oil until wilted, about 3 minutes. Add flour, salt and nutmeg.
3. Pat mixture into the bottom of an oiled pie pan. Bake for 10 minutes to set, then allow to cool.
4. Saute onions (or onions/garlic) in butter and olive oil until aromatic. Add carrots, reduce heat, cover and cook until carrots are just tender.
5. In a large bowl, beat egg and combine with cheese, cottage cheese and white pepper. Add carrot mixture, stir to combine, then transfer to prepared crust and bake 15 minutes at 375 degrees, then reduce temperature to 350 and bake 30 minutes more. Serve warm or room temperature.