Procedure:

Wash and clean the chards, then coarsely chopped. Peel the shallots and the garlic cloves and chop together. In a saucepan with two tablespoons of extra virgin olive oil, sauté the garlic and shallots, when become golden brown, add the chard.

Add salt, pepper and a glass of water and let it simmer. Meanwhile, fry the bacon in a pan with a extra virgin olive oil. Wash and clean the pepper and cut into cubes, mix with the bacon and chard.

Roll out the pastry and fondant mold, add the mixture seasoned with extra virgin olive oil and put into a preheated oven. Serve the tart warm on a serving plate.