Swiss Chard Tart Recipe

In fine sieve or sieve lined with cheesecloth, drain ricotta for at least 1 hour or for up to 4 hours.

Cornmeal Pastry: In food processor, pulse together flour, cornmeal, salt, baking powder and baking soda until combined. Add eggs, oil and yogurt; process until dough forms ball. On lightly floured surface, knead until smooth and no longer sticky, about 1 minute. Flatten into disc; wrap and refrigerate for at least 30 minutes or for up to 1 day.

Char peppers, on grill or under broiler, until skin is blackened; place in bowl, cover and let cool. Peel; set aside.

Spread bread crumbs on rimmed baking sheet; toast in 375F/190C oven until golden, 4 to 5 minutes.

Strip leaves off Swiss chard; reserve stems for another use (see Sweet-and-Sour Swiss Chard Stems). In large pot of boiling salted water, blanch leaves until tender, about 2 minutes. Drain, chill under cold water and drain well.

In skillet, heat oil over medium-high heat; sauté onions and salt until onions are softened, about 1 minute. Scrape into bowl; mix with chard leaves, dill and mint.

With fork, mash feta with drained ricotta until well combined; beat in egg and white pepper.

Lightly oil 9-inch/2.5 L springform pan. Roll pastry out into a 19- to 20-inch/48 to 50 cm circle. Place in pan, letting excess hang over side. Sprinkle bottom with bread crumbs; top with chard mixture. Spread cheese mixture over chard; top with peppers. Fold pastry attractively over top, leaving 1- to 2-inch/2.5 to 5 cm hole in centre. Brush top with milk.

Bake in bottom third of 375F/190C oven until top is golden, about 40 minutes. Serve warm or at room temperature.

Makes 8 to 12 servings.