Mario Batali's recipe for a swiss chard tart. I used one bunch of organic rainbow chard and one bunch of organic green chard. Are they supposed to taste different? For some reason the green chard was more expensive than the rainbow chard, even though I think the rainbow is prettier. It was a pretty time-consuming dish to make with lots of dishes to wash, between the prep, boiling the chard, then sauteing the vegetables, and then baking the dish. I basically followed Batali's recipe, just omitted the parsley, used 4 eggs instead of 3, used panko for bread crumbs, and used a little less parmigiano reggiano. It could have use a little more salt, but the end results were still quite tasty! I'll definitely be making this one again.