Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired tart. The cracker-like crust is quite sturdy so you can serve this as finger food at your next party or alongside a mixed green salad for a light supper.

Crust
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 tablespoons chopped fresh thyme or oregano
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
5 tablespoons cold water

Filling
2 teaspoons extra-virgin olive oil
6 cups chopped chard (about 1 bunch), leaves and stems separated
2 tablespoons minced garlic
2 tablespoons water
2 large eggs
1 cup part-skim ricotta cheese
1 teaspoon freshly grated lemon zest
1/8 teaspoon freshly ground pepper
1/2 cup chopped pitted kalamata olives
1/3 cup crumbled feta cheese

1. To prepare crust: Combine whole-wheat flour, all-purpose flour, thyme (or oregano), salt and 3/4 teaspoon pepper in a bowl. Make a well in the center and add 1/3 cup oil and 5 tablespoons water. Gradually stir the wet ingredients into the dry to form a soft dough. Knead on a lightly floured surface until the dough comes together. Wrap in plastic and chill for 15 minutes.

2. Preheat oven to 400F. Lightly coat a 9-inch tart pan, with removable bottom, with olive oil.

3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to the prepared pan and press into the bottom and up the sides. Trim any overhanging dough and use it to patch any spots that don�t come all the way up the sides. Prick the bottom and sides with a fork in a few places. Bake the crust until firm and lightly brown, 20 to 22 minutes. Let cool on a wire rack for at least 10 minutes.

4. To prepare filling: Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add chard stems and cook, stirring, until just tender, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add chard leaves and 2 tablespoons water and cook, stirring, until the leaves are just tender and the water has evaporated, 2 to 5 minutes.

5. Transfer the greens to a sieve over a bowl and let drain and cool for 5 minutes. Whisk eggs, ricotta, lemon zest and 1/8 teaspoon pepper in a large bowl. Fold in the greens, olives and feta. Pour the filling into the crust. Bake the tart until the top is lightly browned and a knife inserted in the center comes out clean, 30 to 35 minutes.

6. Let cool for 10 minutes before cutting into wedges.

Yield: 8 servings

Recipe Nutrition
Per serving: 287 calories; 18 g fat (5 g saturated fat, 11 g mono unsaturated fat); 68 mg cholesterol; 21 g carbohydrates; 9 g protein; 2 g fiber; 547 mg sodium; 185 mg potassium

Nutrtion Bonus: Vitamin A (40% daily value), Calcium & Vitamin C (15% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 2 1/2 fat

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