Chard Tart

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 package active dry yeast
 * 1 teaspoon granulated sugar
 * ¼ cup warm water
 * 3 tablespoons sour cream
 * 1 egg
 * 2 cups all purpose flour
 * 2 tablespoons butter softened
 * ½ teaspoon salt

Filling

 * 2 tablespoons olive oil
 * 1 large white onion thinly sliced
 * 1 red bell pepper seeded and thinly sliced
 * 1 pound swiss chard
 * 1 egg
 * ¼ cup chopped fresh basil leaves
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * ¾ pound grated cheddar cheese

Directions

 * 1) Combine yeast, sugar and water in a small bowl and let sit until foamy about 10 minutes.
 * 2) In a large bowl combine sour cream and egg then stir in ½ cup of the flour, butter and salt.
 * 3) Add yeast mixture and mix thoroughly.
 * 4) Gradually add remaining flour until a soft dough is formed.
 * 5) Place the dough on a lightly floured surface and knead lightly until it is no longer sticky adding a bit more flour if needed.
 * 6) Place dough in a buttered bowl turning to butter the entire surface.
 * 7) Cover and let dough rise 1 hour.
 * 8) For the filling heat oil in a skillet and slowly sauté the onion until soft.
 * 9) Add the pepper slices and sauté 5 minutes longer.
 * 10) Preheat oven to 350.
 * 11) Bring a large pot of water to a boil then carefully rinse and clean the chard and chop coarsely including the stems.
 * 12) Cook chard and stems for 2 minutes in the boiling water then drain well and squeeze out as much water as possible.
 * 13) Stir together the egg, basil, pepper, salt and cooked chard.
 * 14) Grease a 10-inch tart pan with a removable bottom.
 * 15) Punch down the dough and roll out on a floured surface to form a 14-inch circle.
 * 16) Fit the dough into the tart pan trimming the excess from the edges.
 * 17) Spread the onion and pepper slices over the bottom of the tart shell then cover with the chard mixture and top with cheese.
 * 18) Bake for 45 minutes.
 * 19) Cut into wedges and serve hot.