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1
For the crust:
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2
Mix together whole wheat flour, all-purpose flour, thyme (or oregano), salt and 3/4 teaspoon pepper in a bowl.
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3
Make a well in the center and add 1/4 cup plus 1 tablespoon oil and 5 tablespoons water.
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4
Gradually stir the wet ingredients into the dry to form a soft dough.
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5
Knead on a lightly floured surface until the dough comes together.
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6
Wrap in plastic and chill for 30 minutes.
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7
Preheat oven to 400 degrees F.
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8
Coat a 9-inch tart pan with removable bottom with cooking spray or greased with butter.
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9
Roll the dough into a 12-inch circle on a lightly floured surface.
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10
Transfer to the prepared pan and press into the bottom and up the sides.
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11
Trim any overhanging dough and use it to patch any spots that dont come all the way up the sides.
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12
Prick the bottom and sides with a fork in a few places.
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13
Bake the crust until firm and lightly brown, about 21 minutes.
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14
Let cool on a wire rack for at least 15 minutes.
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15
For the filling:
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16
Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat.
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17
Stir in chard stems and cook, stirring, until just tender, 2 to 3 minutes.
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18
Stir in garlic and cook, stirring, until fragrant, about 30 seconds.
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19
Stir in chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, 3 to 4 minutes.
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20
Put the greens to a sieve over a bowl and let drain and cool for about 3 minutes.
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21
Add eggs, ricotta, lemon zest and 18 teaspoon pepper in a large bowl and whisk until well combined.
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22
Fold in the greens, olives and feta.
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23
Pour the filling into the crust.
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24
Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 32 to 35 minutes.
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25
Let cool for about 8 minutes.
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26
Serve warm.
