A reasonably virtuous chard tart, with a multitude of leaves just barely bound with eggs. They’re surrounded by a sturdy whole wheat crust with millet for crunch. I didn’t want to lose the pretty color on the rainbow chard stems, so I mixed them in, minced. Topped with bright green parsley pesto, I think this tart looks like confetti for the best kind of party, and that is, of course, the kind where you get to eat a slice of pie.

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