Because I learned that all Swiss chard is not created equal, I gave a weight equivalent for the leaves. Whenever I have leftover chard stems, I sauté them in olive oil and salt, until wilted, then freeze them to add to my next batch of
Soupe au pistou. Any extra leaves can be added to that as well.
I used unrefined cane sugar for the filling, since I like the slightly caramelized taste it adds, but you can use regular sugar if you wish. If you don’t have a tart pan, a springform cake pan will do.
Note: I made this dough originally using American flour and found it came together fine without the milk. But when I made it with French flour, which is softer and milled finer, it needed a bit of milk to bring it together. A few commenters also noted that the same, so you may need to add a few tablespoons of milk to the dough if it appears dry and isn’t coming together.