Mediterranean Tart with Chard and Apples

This is my version of a classic recipe from the south of France that I first tasted while working with François Payard at the Culinary Institute of America at Greystone a few years back. You might also want to try the more traditional French variation, substituting ricotta cheese for the pastry cream (or half of each). If you do, you will have to add some sugar to the recipe. Admittedly, it is not all that c