Swiss Chard, Goat Cheese And Prosciutto Tart

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Ingredients for 4 servings

5 tablespoons (70gr) unsalted butter, at room temperature

1 teaspoon Dijon mustard

3 egg yolks

pinch salt

1/2 cup (80gr) brown rice flour

1/2 cup (60gr) millet flour

1/4 cup (30gr) sorghum flour

1/4 cup (40gr) tapioca starch

(or 1.5 cups of all purpose flour if not using gf flours)

1/2 teaspoon xantham gum

2 tablespoons olive oil

1 medium onion (I used 1/2 of a giant sweet Vidalia), sliced thin

1 bunch Swiss chard (red - green rainbow - your choice), washed and patted dry

4-6 slices prosciutto

3 eggs, slightly beaten

2/3 cup whole milk

salt and pepper

pinch of freshly grated nutmeg

4 to 6 oz (120gr - 180gr) crumbled goat cheese

a few sprigs of thyme

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