Mediterranean Chard, Feta & Olive Tart

Directions

For the crust:

Mix together whole wheat flour, all-purpose flour, thyme (or oregano), salt and ¾ teaspoon pepper in a bowl.

Make a well in the center and add ¼ cup plus 1 tablespoon oil and 5 tablespoons water.

Gradually stir the wet ingredients into the dry to form a soft dough.

Knead on a lightly floured surface until the dough comes together.

Wrap in plastic and chill for 30 minutes.

Preheat oven to 400ºF.

Coat a 9-inch tart pan with removable bottom with cooking spray or greased with butter.

Roll the dough into a 12-inch circle on a lightly floured surface.

Transfer to the prepared pan and press into the bottom and up the sides.

Trim any overhanging dough and use it to patch any spots that don’t come all the way up the sides.

Prick the bottom and sides with a fork in a few places.

Bake the crust until firm and lightly brown, about 21 minutes.

Let cool on a wire rack for at least 15 minutes.

For the filling:

Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat.

Stir in chard stems and cook, stirring, until just tender, 2 to 3 minutes.

Stir in garlic and cook, stirring, until fragrant, about 30 seconds.

Stir in chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, 3 to 4 minutes.

Put the greens to a sieve over a bowl and let drain and cool for about 3 minutes.

Add eggs, ricotta, lemon zest and ⅛ teaspoon pepper in a large bowl and whisk until well combined.

Fold in the greens, olives and feta.

Pour the filling into the crust.

Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 32 to 35 minutes.

Let cool for about 8 minutes.

Serve warm.