Tis the season for farmers markets and I tend to go overboard buying the fresh, delicious leafy greens. this recipe was perfect for using up the extra greens! In addition to chard, I used a combination of beet greens, kale and a bit of fresh basil. I also substituted low fat cottage cheese for the ricotta and used black olives instead. The crust was so tasty! And I especially enjoyed the lemon zest - I was skeptical of it at first but it added a really nice dimension of flavor and went well with the basil. My guy gave it a 3 out of 5 but ate most of the tart so I don't think he will complain if we have this again in the future.