Leek and Swiss Chard Tart

Ingredients

• 2 tablespoons butter 
• 1 teaspoon thyme leaves dried
• 2 large egg yolks 
• 3 large eggs 
• 1 pinch ground nutmeg 
• 0.3 teaspoon ground pepper black
• 3 large leeks white green coarsely chopped ( and pale parts only)
• 1 sheet puff pastry frozen thawed (half of 17.3-ounce package)
• 1 teaspoon salt 
• 2.5 cups swiss chard chopped
• 1.3 cups whipping cream 

Equipment

• bowl
• frying pan
• oven
• whisk
• pie form

Directions

1. Roll out pastry on floured work surface to 12-inch square.
2. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
3. Melt butter in large nonstick skillet over medium-low heat.
4. Add leeks and thyme.
5. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes.
6. Add chard; saut until wilted, about 2 minutes.
7. Remove from heat; cool.
8. Position rack in bottom third of oven; preheat to 425°F.
9. Whisk cream and next 5 ingredients in large bowl.
10. Mix in cooled leek mixture.
11. Pour filling into crust.
12. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer.
13. Transfer to rack; cool 10 minutes.