Preheat oven to 450 F.

Rinse and dry swiss chard thoroughly.

Chop swiss chard into fairly thin slices. Place it into a bowl, sprinkle with 1 teaspoon salt, and squash it with your hands until it wilts and becomes slightly soft. Allow it to sit for 10 to 30 minutes, or until it renders its juices.

Spread some butter onto the cookie sheet and set it aside.

Meanwhile, using olive oil, thoroughly oil the rolling pin, and slightly oil the silicone mat on one side. place the gluten free sourdough pizza dough onto the oiled side of the silicone mat. Using the oiled rolling pin, roll the gluten free sourdough pizza dough into the shape of the pan. The dough should be about 1/8 of an inch in thickness.

Align the dough with the cookie sheet, and gently flip it onto it. Peel the silicone mat off the dough. Press the sides of the dough onto the sides of the pan to resemble the shape of the pan. Remove any excess dough. You can also decorate the edges of the dough if you desire.

Place dough into the oven on the bottom rack and bake at 450 F for 10 minutes.

Squeeze out excess liquid from the swiss chard and discard the liquid.

Evenly sprinkle the swiss chard over the baked dough.

Sprinkle the diced shallot over the swiss chard.

Evenly distribute the cherry tomato halves over the tart.

Crumble the goat cheese and spread it evenly over the swiss chard tart.

Sprinkle the swiss chard tart with some salt and pepper to taste.

Drizzle with 3 tablespoons olive oil.

Bake at 450 F for 12 minutes.

Remove from oven, slice and serve while warm.