Chard and Feta Tart

Sometimes I just don't feel like a heavy dinner.

Especially after a weekend of eating rich foods.

So, a light dinner it is.

Chard and Feta Tart

from Eating Well

Crust:

3/4 cup whole-wheat pastry flour

3/4 cup all-purpose flour

1 1/2 tablespoons chopped fresh thyme or oregano

3/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1/3 cup extra-virgin olive oil

5 tablespoons cold water

* if you don't want to make the crust then you can use a premade one.

Filling

2 teaspoons extra-virgin olive oil

6 cups chopped chard (about 1 bunch), leaves and stems separated

2 tablespoons minced garlic

2 tablespoons water

2 large eggs

1 cup part-skim ricotta cheese

1 teaspoon freshly grated lemon zest

1/8 teaspoon freshly ground pepper

1/2 cup chopped pitted kalamata olives

1/3 cup crumbled feta cheese

1. To prepare crust: Combine whole-wheat flour,

all-purpose flour, thyme (or oregano),

salt and 3/4 teaspoon pepper in a bowl.

Make a well in the center and add 1/3 cup 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 15 minutes.

2. Preheat oven to 400ºF.

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

3. 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,

20 to 22 minutes.

Let cool on a wire rack for at least 10 minutes.

4. To prepare filling:

Meanwhile, heat 2 teaspoons 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, about 15 seconds.

Add chard leaves and 2 tablespoons water and cook,

stirring, until the leaves are just tender

and the water has evaporated, 2 to 5 minutes.

Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes.

Whisk eggs, ricotta, lemon zest and 1/8 teaspoon pepper in a large bowl.

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,

30 to 35 minutes.

Let cool for 10 minutes before cutting into wedges.

* I used a red, Swiss Chard. I also forgot to buy the olives so I had

to come up with a substitute : capers was all I had.

The tart was very good.

It was light but full of good flavors.

The chard added a nice sweet flavor to the tart

that I did not expect.