Ingredients:
For tart crust-
3/4 cup Bob’s Red Mill pastry flour
3/4 cup Bob’s Red Mill all purpose flour
2 tbsp. fresh oregano chopped
1 tsp. salt
1 tsp. fresh ground black pepper
1/3 cup extra virgin olive oil
5 tbsp. ice cold water
For filling-
1 tbsp. extra virgin olive oil
4 cups greens, chopped & de-stemmed
1/2 bunch scallions, chopped
2 cloves garlic, crushed
2 tbsp. water
2 eggs
1 cup ricotta cheese
2 tsp. lemon zest
1/4 tsp. fresh ground black pepper
1/2 cup kalamata olives, pitted & roughly chopped
1/3 cup feta cheese, crumbled
Directions:
For the crust- combine the pastry flour, all purpose flour, oregano, salt & pepper in a large mixing bowl. Make a well in the center & add in the oil & water combining the dry ingredients with the wet ingredients slowly. Keep stirring until it forms a soft dough. Knead the dough on a floured surface for a couple minutes then refrigerate it for 20 minutes. Preheat oven to 400 degrees & grease a tart pan. Roll out the dough onto a floured surface & lift onto the prepared tart pan. Bake the crust for 20 minutes until tan & crispy. Let it cool for 10 minutes.
For the filling- Heat 2 tbsp. of olive oil in a large saute pan over medium heat. Add the greens & cook for a couple minutes until softened. Add the crushed garlic, chopped scallions & water continuing to cook for a few more minutes. Using a slatted spoon transfer the greens & scallions to a large mixing bowl, making sure to drain any liquid from the mixture. Let the greens mixture cool for 5-8 minutes & set aside. In a separate bowl whisk the eggs with the ricotta, lemon zest, & pepper. Fold it into the cooled greens mixture & add in the olives & feta (the greens need to be cooled before adding the eggs so the eggs don’t scramble). Pour the filling into the baked tart crust. Bake at 400 degrees for 30 minutes or until the top is lighlty browned. Let cool & cut into wedges.
