Instructions

1. 1

   Cook your greens in boiling, salted water depending on the toughness (spinach may only need 20-30 seconds, chard needs 3-4 minutes).

2. 2

   Drain and squeeze as much liquid as you can out of the greens.

3. 3

   Combine the greens in a bowl with the ricotta, parmesan, lemon, prosciutto, salt & pepper. Taste & check your seasonings.To Assemble the Tart:Preheat oven to 350 F/ 185 C

4. 4

   Remove the dough from the refrigerator and split in half.

5. 5

   Roll out dough to 1/4 inch or 1/2 cm thickness and line the bottom of a tart or pie pan. (We use 9-inch or 25 cm but you can make individual tarts as well.)Once pastry is lined in pan, brush with egg white then fill with a generous amount of the chard mixture (filling in evenly).Top with the other half of the dough, rolled out to the same thickness. Pinch the edges, closing the tart securely.

6. 6

   Brush the top with egg yolk.

7. 7

   Cut 2-3 slits to allow the steam to escape.

8. 8

   Place in oven, bake 45 minutes - 1 hour until pastry is golden brown & filling is bubbly.

9. 9

   Serve warm or room temperature.