Swiss chard casserole with garlic bread

Ingredients:

Chard

• 1-1.1 kg regular or rainbow chard (3-4 large bunches)
• 4 tablespoons butter
• 1/4 cup premium flour
• 2.5 cups whole milk
• Freshly ground black pepper
• Freshly ground nutmeg
• 1/3 cup roasted garlic paste, recipe below (or 2 heads of roasted garlic)
• 2 tbsp. grated parmesan
• 1 baguette, 60 cm long, 8 cm wide.

Roasted garlic paste

• 6 heads of garlic, tops cut off to expose all the cloves
• 1 cup olive oil
• 3 tablespoons of honey

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 200°C.
2. Bring a large saucepan of salted water to a boil. Trim the chard stems, but do not chop the leaves.
3. Add the chard to boiling water (the pot will be full at first) and simmer for 10 minutes. Drain in a colander and rinse under cold water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove excess water. Chop the chard.
4. Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Stir in the milk, season with salt and pepper, and sprinkle with a little nutmeg. Simmer the sauce until it thickens enough to coat the back of a spoon. Season with salt to taste. Stir in 1/3 cup of roasted garlic paste.
5. Place half the chard in the bottom of a medium baking dish. Top with half the garlic sauce and half the cheese. Repeat the layers, finishing with the cheese. Bake for 15 minutes. Remove from the oven and broil.
6. Garlic bread:
   
   Cut the baguette in half lengthwise, then cut it in half crosswise to make four 30cm long pieces.
7. Toast the bread cut side up in the oven until golden brown, about 1 minute. Brush with the remaining garlic paste and top each slice with a quarter of the roasted Swiss chard. Cut each pizza in half and serve.
   
   Roasted garlic paste:
   Preheat oven to 220°C. Place the garlic on a large piece of foil and drizzle with 1/4 cup olive oil. Wrap in foil to form a tightly sealed pouch.
8. Roast until the garlic is soft, about 45 minutes. Let cool, then squeeze the cloves out of their skins into a food processor. Add the remaining 3/4 cup olive oil and honey, season with salt and pepper to taste. Puree until smooth, then transfer to a small bowl. You can also mash the garlic paste with a fork.