From Plenty More Yotam Ottolenghi serves 4
This yummy looking dish actually calls for squash blossoms, but Yotam says they are optional.  Clearly not in season at the moment here in Northern California, I have chosen to omit them from the recipe.  He also says you can use a wide range of greens, so to the chard I am adding the mustard.

2 TB Olive Oil, plus extra for brushing
1/2 small Red Onion, thinly sliced - about 3/4 cup
3 Celery Stalks and leaves, thinly sliced - about 8 oz
A combination of Chard Leaves (stalks removed) and Red Mustard - about 4 cups
2 cloves Garlic, thinly sliced
1 TB fresh Rosemary, finely chopped
2 TB Italian Parsley, chopped
1/2 cup crumbled Feta
1/2 cup grated Pecorino
2 TB Pine Nuts, lightly toasted
Grated zest of 1 Lemon
12 oz all butter Puff Pastry
6.5 TB Ricotta
1 Eatwell Farm Egg, lightly beaten
Salt and Black Pepper

Place the olive oil in a large sauté pan over medium-high heat and sauté the onion, celery, chard, garlic, rosemary and parsley.  Cook, stirring continuously, for 15 minutes, until the greens have wilted and the celery has softened completely.  Remove from the heat and stir in the feta, pecorino, pine nuts, lemon zest, 1/4 tsp salt and a hearty grind of black pepper.  Leave aside to cool.  Preheat the oven to 425 F.  Roll out the pastry 1/8 inch thick, then cut into a circle about 12 inches in diameter.  Place on a baking sheet lined with parchment paper.  Spread the filling out on the pastry, leaving a 1 1/4 inch border all the way around.  Dot the filling with large chunks of ricotta.  Bring the pastry up around the sides of the filling and pinch the edges together firmly to form a secure, decorative lip over the edge of the tart.  Alternatively, press the tines of a fork.  Brush the pastry with the egg and refrigerate for 10 minutes.  Bake the tart for 30 minutes, until the pastry is golden and cooked on the base.  Remove from the oven and brush with a little olive oil.  Serve war or at room temperature.