Preheat oven to 400°F. Toss onion and garlic in olive oil and spread in a single layer on a cookie sheet, roast in the oven for about 2 minutes.

Toss chard with onions and garlic and roast until wilted, about 5 minutes, cool.

To make a FLaky Pastry Crust

1 cup white whole wheat flour

1 cup unbleached flour

1 stick butter

¼ cup coconut oil

1 tablespoon sugar

1 teaspoon salt

1 egg yolk

¼ cold milk

1 tablespoon fresh lemon juice

Combine flours, sugar and salt in a medium bowl. Cut in butter until the mix looks like cornmeal. Add coconut oil and mix well.

Combine egg yolk, milk and lemon juice in a small bowl. Add to flour mix and stir to combine.

Form into 2 balls, roll on a well floured pastry cloth.

Coat a 10” tart pan with cooking spray. Roll the dough into a 12” circle on a lightly floured board.

Combine eggs, ricotta cheese and grated cheese in a large bowl. Fold in cooled chard mix. Pour the filling into the prepared crust. Bake until the center is set and the crust is golden, about 30 minutes. Let cool for 15 minutes before serving.

Roasting chard brings out the flavor while preserving the beautiful colors and texture.

Recipe by diane@diane.gs