This was good, but the crust was a bit too salty, and there was too much chard, so it didn't look at all like the photo - it was much greener. It would have benefited from some sun-dried tomatoes to give it a sweeter taste.
From EatingWell: January/February 2008
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.