Swiss Chard Tart with Four Cheeses

Wonderful as a first course for dinner, or for brunch! You may use less varieties of cheese, or substitute cheeses you prefer.

Ingredients:
1 1/2 lbs Swiss chard, stemmed
2 Tbs. butter
1 1/2 cups sliced leeks (white and light green parts only)
salt and freshly ground pepper
3 eggs
1/4 cup heavy (whipping) cream
1/2 cup ricotta
1 cup grated cheddar cheese
2 oz. (4 Tbs.) blue cheese, crumbled
1/4 cup grated parmesan cheese

ROASTED GARLIC
1 bulb garlic
1 tsp. olive oil

SHORTCRUST PASTRY
1 1/2 cups all-purpose flour
pinch of salt
3/4 cup unsalted butter, cold, cubed
3 Tbs. ice water

~ Combine flour and salt in a food processor. Distribute butter evenly over flour. Pulse machine on and off until mixture resembles coarse breadcrumbs. With machine running, gradually pour ice water through feed tube in the top of the processor. Immediately stop machine, transfer mixture to a flour board and knead together gently . Wrap dough in plastic wrap and chill for 1 hour. This dough can also be made by hand.
Preheat oven to 375 F. Roll dough out on a floured work surface. Transfer pastry to a pie shell, and cut away excess pastry and prick the pie shell with a fork. Line pastry with foil or parchment paper and fill with dried beans or pie weights. Bake in preheated oven for 15 minutes. Remove the foil and beans (or whatever you have chosen to use) and bake for 5 minutes longer.

Heat oven to 400 F. Cut off a third of the garlic head. Rub exposed cloves with oil. Wrap garlic in foil and bake for 45-60 minutes, or until soft. Squeeze 2 Tbs. of garlic out of the skins into a bowl and discard skins.

Heat oven to 375 F.
Bring a pot of salted water to a boil. Add chard and cook for 2-3 minutes, or until tender. Drain well and press down to remove as much water as possible. Chop chard coarsely and set aside.
Heat butter in a large skillet over medium heat. Add leeks and saute for 3 minutes, or until limp. Stir in chard and season with salt  and pepper. Transfer mixture to a bowl.
Beat together eggs, cream, roasted garlic and ricotta in a separate large bowl. Stir in cheddar, blu and Parmesan cheese and Swiss chard mixture.
Transfer this mixture to the pre-baked pie shell and bake for 35 minutes, or until the mixture is set and slightly golden. Serve warm or cold.

Serves 4-6