Swiss Chard Goat Cheese And Prosciutto Tart

Ingredients

• 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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