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1
Cut off a third of the bread dough. With lightly floured hands, flatten both portions into disks. Cover with plastic wrap and let stand while preparing filling, about 30 minutes.
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2
Rinse chard and tear leaves form center ribs; discard center ribs and stems or save for another use.
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3
Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat; when hot, add garlic and stir until fragrant, about 1 minute, Add chard and stir frequently until evenly wilted, 12 to 15minutes. Transfer mixture to a strainer and let drain until cool enough to handle. Squeeze chard to remove all liquid, then corasely chop.
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4
In a bowl, mix chard, 1 egg, ricotta, 1/4 cup cream, olives, lemon peel, nutmeg, salt, and pepper.
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5
With a lightl floured rolling pin, on a lightly floured surface, roll the larger portion of dough into a 12-inch round about 1/4 inch thick. Brush off excess flour. Fit into a 10-inch cheesecake pan wit removable rime and fold excess dough down so that edges come about halfway up sides of pan; press dough gently against sides of pan. Add chard mixture and spread level. Roll remaining dough into a 10-inch round. Center over filling and pinch with the sides to seal. In a small bowl, beat remaining egg with remaining 2 tablespoons cream to blend. Brush top crust with egg mixture; discard remainder.
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6
Bake in a 375u00b0 regular or convection oven until top is richly browned, 35 to 40 minutes. Let cool about 10 minutes, then run a small sharp knife between tart and pan rim to loosen; remove rim. Use a serrated knife to slice into wedges. Serve warm or cool.
