Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired tart. The crackerlike crust is quite sturdy so you can serve this as finger food at your next party or alongside a mixed green salad for a light supper.

Makes 8 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 2 hours

EASE OF PREPARATION: Moderate

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

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.

NUTRITION INFORMATION: Per serving: 287 calories; 18 g fat (5 g sat, 11 g mono); 68 mg cholesterol; 21 g carbohydrate; 9 g protein; 2 g fiber; 547 mg sodium; 185 mg potassium.
Nutrition bonus: Vitamin A (40% daily value), Calcium & Vitamin C (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 2 1/2 fat

MAKE AHEAD TIP: Store at room temperature for up to 2 hours. | Equipment: 9-inch tart pan with removable bottom

This tart is quite piquant and I found the olives dominant. It's very dense. The herbed crust was a nice twist. Interesting overall, but rather time consuming.

Linda, Northbridge, MA

I agree this is time consuming but I thought it was delicious. The crust is excellent and the chard leaves and stems cook down as it bakes in a very interesting way with the eggs (only 2!) and the feta. I used black oil cured olives because I suspected the kalamta's would be dominant, as another reviewer said. But I really liked the dish and will make it again. Great for those vegetarians coming to your brunch. Good light lunch or dinner with a salad and bread.

Deb, Longmont, CO

I used 1 t. dried thyme in the crust... what a great crust! The lemon zest added a really nice, light flavor to the filling. All around it was a great dish that all 6 of my guests enjoyed. I warmed the one left-over slice in the oven for lunch the next day.

Marti, Minneapolis, MN

Very tasty recipe. I used the pitted olives as well instead of the kalamata ones. I had a little trouble with the crust and I seemed to need to add more water to it... but admitingly I am not the best to make crusts.

Despina, Montreal, QC