Swiss Chard Tart Filling: 1/2 lb. roughly chopped chard leaves (about 2 quarts), 1/4 c. barely cooked rice, 2 eggs, 1/4 lb ea. soft goat and prosciutto cheese(or other appropriate types), 1/4 tsp salt. Pulse all ingredients in processor until combined well--a puree, but with some texture. The pastry is a yeast bread--1/4 c. warm water, 1 tsp. dry yeast, 1 large egg, 1 tsp. oil, 1/2 tsp salt, 1 1/4 c. flour. This can be prepared in a breadmaker on the dough cycle or made the old fashioned way. When dough has risen once punch down, add more flour if sticky, then divide in half and roll out a 12" circle. Place a 10" pastry ring on a cookie sheet and oil both. Place the circle of dough within, leaving the edges up the sides. Lightly prick. Spread the filling evenly over the dough. Roll out the second half of the dough and place on top of filling. Fold the edges of the first crust over the second and trim to about 1/4" width. Brush with a glaze of beaten egg and milk, then poke a few holes in top crust to act as air vents. Bake 40 min @ 375 deg.