Recipe by Katherine Cobbs found on myrecipes.com
1/2 Eatwell Farm Savory Pastry Dough, or your favorite pastry dough
1 bunch Swiss Chard
1 TB Olive Oil
1/4 tsp Salt
1 cup vertically sliced Red Onion
1 cup thinly sliced Potatoes
1 to 2 TB Basil, chopped
1 tsp Water
1 large Egg White
1/2 tsp freshly ground Black Pepper
2 oz Goat Cheese, crumbled (about 1/2 cup)
Remove stems from chard and chop to equal 1 cup. Chop leaves to equal 4 cups. Heat a large skillet over medium-high heat. Add olive oil to the pan and sauté 1 1/2 minutes. Add chard leaves to pan and sauté 2 1/2 minutes. Stir in salt, potato, and basil. Remove from heat and cool. Preheat oven to 375 F. Roll chilled pastry dough out to a 14" circle on a floured surface. Place dough on a baking sheet lined with parchment paper. Spread chard mixture evenly over dough, leaving a 2" border. Fold edges of dough toward center, pressing gently to seal. It will only partially cover the chard. Combine 1 tsp water and egg white in a small bowl, stirring with a whisk. Brush dough edges with egg white mixture. Sprinkle pepper and cheese over chard mixture. Bake at 375 F for 40 minutes or until browned. Let stand 5 minutes and then cut into 12 wedges.