Chard and Feta Tart

From Eating Well January/February 2008

Crust (or you can buy a pre-made crust):
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 tbsp chopped fresh thyme or oregano
3/4 tsp salt
3/4 tsp fresh ground pepper
1/3 cup olive oil
5 tbsp cold water

2 tsp olive oil
6 cups chopped chard (about 1 bunch), leaves and stems separated
2 tbsp minced garlic
2 tbsp water
2 large eggs
1 cup part-skim (or whole) ricotta cheese
1 tsp freshly grated lemon zest
1/8 tsp fresh ground pepper
1/2 cup pitted kalamata olives, chopped
1/3 cup crumbled feta cheese

To prepare crust:

Cimbine whole-wheat flour, all puropse flour, thyme (or oregano), salt, and 3/4 tsp pepper in a bowl. Make a well in the center and add 1/3 cup olive oil and 5 tbsp 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 15 minutes.

Preheat oven to 400. Coat a 9-inch tart pan wit removeable bottom with cooking spray.

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. Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly brown, 20-22 minutes. Let cool on a wire rack for at least 10 minutes.

To prepare filling (start here if using a pre-made pie crust):

Meanwhile, heat 2 tsp oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add garlic and cook, stirring, until fragrant, abotu 15 seconds. Add chard leaves and 2 ttbsp water and cook, stirring, until the leaves are just tender and the water has evaporated, 2-5 minutes. transfer the greens to a seive set over a bowl to drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest, and 1/8 tsp pepper in a bowl. Fold in the greens, olives and feta. Pour filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30-35 minutes. let cool for 10 minutes before serving.

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