Rainbow Chard Ricotta Tart A Taste of Tuscany

Ingredients

• 1 1/4 cups (150g) all-purpose flour, plus more for dusting
• 1/2 teaspoon (2g) salt
• 1/2 cup (113g) unsalted butter, cold and cut into cubes
• 1/4 cup (60ml) ice water
• 1 tablespoon (15ml) olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 bunch rainbow chard (about 1 pound/450g), stems separated and chopped, leaves roughly chopped
• 1/4 teaspoon (1g) red pepper flakes (optional)
• 1 cup (225g) whole milk ricotta cheese
• 1/4 cup (30g) grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 teaspoon (5ml) lemon zest
• Salt and freshly ground black pepper to taste
• 1 tablespoon milk for brushing (optional)