Crust:¾ c. whole wheat pastry flour ¾ c. all-purpose flour 1 ½ tsp. chopped fresh thyme ¾ tsp. ground pepper 1/3 c. extra virgin olive oil 5 Tbsp. cold water

Filling: 1 bu. chard, leaves & stems separated 5-6 mushrooms, sliced ½ red or white onion ½ c. kalamata olives, pitted (if desired) 2 Tbsp. minced garlic (or green garlic) 2 lg. eggs 1 c. part skim ricotta cheese 1 tsp. freshly grated lemon zest 1/8 tsp. pepper 1/3 c. crumbled feta cheese

Mix all dry crust ingredients. Create well for oil & water. Stir liquid into dry ingredients until blended into a soft dough. Knead on a lightly-floured surface until the dough comes together. Wrap in plastic & chill for 15 mins. Preheat oven to 400. Lightly coat with oil a 9”tart pan with removable bottom. Roll the dough into a 12” circle & transfer to the pan. Press into bottom & up sides. Prick the bottom & sides with a fork. Bake until firm & lightly brown, 20-22 mins. Let cool on wire rack for 10 mins. Sauté all vegetables with garlic. Whisk eggs, ricotta, lemon zest & pepper in lg bowl. Fold in veggies & feta. Pour into crust & bake until top is lightly browned & a knife in the center comes out clean, about 30-35 mins. Let cool 10 mins before serving.

adapted from Eating Well magazine, submitted by member Hollie Gregory