The chard filling is adapted from Boston's own Ana Sortun, whose eponymous restaurant, Oleana, is an inspiration for all who dine there. The rest of the dish came together when I was thinking fondly of Steve Johnson's restaurant, Rendezvous, where I was introduced to many new things, Comte among them. I love its nuttiness, which invites the wanuts. The chard can be prepared several days in advance and ditto the cheeses and bread crumbs, which will give you a pretty quick assembly time.

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