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1
Combine the flours and salt in a bowl.
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2
Make a well in the center and add the cold lard and oil.
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3
Working with your fingertips or a pastry cutter, blend the fat and flour until the mixture resembles coarse crumbs.
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4
Sprinkle with 7 tablespoons of the water, and toss with a fork until the dough begins to form clumps.
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5
If it is dry, add more water.
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6
Gather the bits of dough into a ball, wrap, and chill at least 30 minutes.
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7
When ready to assemble, halve dough and roll into 2 rounds a little larger than a pizza pan.
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8
Fit 1 round into the pizza pan.
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9
Heat the pancetta with the oil in a large skillet over medium-low heat.
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10
Cook about 5 minutes, or until the pancetta has given off much of its fat.
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11
Add the onion and garlic and cook, covered, 15 minutes or until softened.
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12
Uncover, raise the heat to high, and cook another 6 minutes, or until a rich golden brown.
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13
Add the spinach or chard, and saute 3 to 5 minutes, adjusting the heat to prevent burning.
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14
If a brown glaze forms on the skillet bottom, add a little water and simmer, scraping it up with the spatula to incorporate the glaze with the filling.
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15
Cook a minute or so until the liquid evaporates.
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16
Turn the filling into a bowl and cool.
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17
Blend in 1 1/2 cups of the cheese and reserved pancetta mixture.
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18
Taste for seasoning and for enough cheese, and then blend in the eggs.
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19
Preheat the oven to about 400 degrees F. Set the rack as close to the bottom of the oven as possible.
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20
Combine the lard and garlic in a small pan and heat over medium heat 2 minutes, or until the lard has melted.
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21
Spread the filling over the pastry-lined pizza pan, leaving about a 2-inch border.
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22
Dampen the edges with water, top with the remaining dough, and pinch the edges together.
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23
Fold the edges over toward the center of the tart, and crimp.
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24
Make slashes in the top of the crust.
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25
Bake 20 minutes, then brush the crust with the melted lard and garlic mixture, and bake another 20 minutes, or until pale gold and very crisp.
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26
The edges of the tart will be golden brown.
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27
Cut in narrow wedges to serve.
