Swiss Chard Tart: Today's Farmer's Market Side Dish

In the wintertime, it's easy to get tired of the same old winter vegetables, so we try to rotate the vegetables that we buy every week and also prepare them in different ways so that we don't get sick of them.  Going to the farmer's market every week helps for inspiration.  Last week we made cauliflower soup and broccoli soup and a couple of salads, in the previous weeks we went through kale and beets phases and roasted a lot of vegetables including parsnips and brussels sprouts.  I've been looking to do something different with all the dark leafy greens that are in abundance this time of year so I tested out 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.