Rustic Chard Tart with Italian Egg Pastry | Edible Bozeman

Ingredients

• 1 teaspoon active dry yeast
• 1 tablespoon lukewarm water
• 1/3 cup spelt or whole-wheat flour
• 1/3 cup buckwheat flour
• 1 large egg
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 2 large bunches Swiss chard, kale, spinach, or other sturdy greens (1–2 pounds)
• 1 yellow onion
• 6 green onions
• 2 garlic cloves, minced and mashed with ½ teaspoon kosher salt
• 1 tablespoon olive oil
• 5 large eggs
• 8 ounces whole-milk ricotta cheese
• 1 cup shredded Parmigiano-Reggiano or other high-quality Parmesan cheese (about 3 ounces)
• Salt and freshly ground black pepper