Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (113g) unsalted butter, cold and cut into cubes
  • 1/4 cup (60ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bunch rainbow chard (about 1 pound/450g), stems separated and chopped, leaves roughly chopped
  • 1/4 teaspoon (1g) red pepper flakes (optional)
  • 1 cup (225g) whole milk ricotta cheese
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon (5ml) lemon zest
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon milk for brushing (optional)

Instructions:

  1. Make the Pastry: Combine flour and salt in a food processor (or bowl). Pulse in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Chard: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened. Add chard stems and red pepper flakes (if using) and cook until tender. Add chard leaves and cook until wilted. Season with salt and pepper. Drain off any excess liquid.
  3. Make the Filling: In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, and lemon zest. Season with salt and pepper.
  4. Assemble the Tart: On a lightly floured surface, roll out the pastry to a 12-inch circle. Carefully transfer the pastry to the tart pan. Trim and crimp the edges.
  5. Fill the Tart: Spread the cooked chard mixture evenly over the pastry crust. Top with the ricotta cheese mixture.
  6. Bake the Tart: Brush the edges of the crust with milk (optional). Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the crust is golden brown and the filling is set. Let cool slightly before serving.