2 c. sifted flour
1 c. finely ground walnuts
1 c. butter, chilled

FILLING:

2 c. chopped chard
1 c. golden raisins
1/4 c. honey
4 eggs, beaten lightly
2 c. grated zucchini
8 leaves fresh basil, chopped
8 leaves fresh mint, chopped
1/2 c. Chardonay wine (or 1/2 & 1/2)
Fresh strawberries, garnish

Combine flour and nuts. Add butter, 2 tablespoons at a time, and mix well in food processor until dough forms a ball. Spread in a pie pan to a thickness of 1/8 inch and going 3/4 inch up the sides. Chill while making the filling.

Combine all filling ingredients in a bowl. Pour 1/2 in blender and puree. Combine with remaining ingredients and pour into shell. Bake at 375 degrees for about 45 minutes or until filling is set and inserted knife comes out clean. Cool in pan 30 minutes. Garnish with fresh strawberries.