1 tablespoon oil
2 shallots, minced
1 clove garlic, minced
4 ounces bacon, cut into lardons
1 1/2 pounds Swiss chard, ribs removed
1 cup creme fraiche or heavy cream and sour cream combined
Kosher salt and freshly ground black pepper
4 ounces Gruyere cheese, grated
Handful roasted pine nuts
1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed
You may want to cover the pan for a few minutes to speed up the process.) Add the chard leaves to the pan, cover, and wilt, about 3 minutes.
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