In a sauté pan add butter and melt on medium high heat. Add leek slices and squash and sauté until squash starts to get tender. Add salt and pepper. Add chard and continue to cook until chard is wilted. Remove from heat.
Roll out pastry dough and cut to fit 6 4”tartlets pans with removable bottoms. Place on baking sheet. Dock tartlets and bake in 400 degree oven for 10 minutes. Remove and divide cheese between pans and top with filling.
Whisk together eggs and cream in a glass measuring cup. Add salt and pepper and nutmeg. Pour in tartlet pans to not quite full. Put in 400 degree oven and turn down to 350. Bake about 15 minutes until golden brown and puffed up. Top with herb salad. Serve immediately.
Wash and dry leaves and dress with a squeeze of lemon and a few drops of fruity olive oil