Olive Oil Crust Tart with Chard and Greens
-Preheat your oven to 425 degrees.
-Mix 1¾ cup all purpose flour and ¾ tsp salt in a bowl.
-Stir in ½ cup extra-virgin olive oil and 1/3 cup cold milk or water (I use water).
-The dough will be crumbly and difficult to roll so press it evenly into an 11-inch tart pan, or pie plate.
-Bake until the crust is set and lightly golden, 10-15 minutes, pricking the bottom once or twice if it bubbles.
Meanwhile...
-Coarsely chop 1 bunch of chard (can sub kale, beet greens, cabbage, leeks, any GREENS) and 2 cloves of garlic.
-Add 2 TBS olive oil to a large skillet and add the chard and garlic.
-Cook until tender, about 8-10 minutes.
-Season with 2 TBS chopped fresh dill, parsley or cilantro, ¼ tsp salt and some freshly ground black pepper.
-Crack 3 large eggs into a large bowl and beat them.
-Add 1/3 cup yogurt and 1 cup grated Parmesan cheese (also good with goat, gorgonzola, blue, etc)
-Stir in the chard and then scrape the mixture into the prepared tart shell, spreading evenly.
-Reduce oven to 375 and bake until filling is golden and firm about 25-35 minutes.
-This tart is great topped with fresh sliced tomatoes.