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Tart of Garlicky Greens and Black Olives

2 tbsp olive oil
3 cloves garlic, minced
½ pound mixed, leafy greens without stems (mustard, kale, collard, beet, turnip, chard), finely chopped
1 15 oz container of ricotta
¼ cup chopped, pitted brined black olives (e.g., Kalamata)
2 large eggs
9 inch pastry tart

Preheat the oven to 400.  Heat the olive oil and garlic in a soup pot over medium heat until the garlic softens, about 3 minutes.  Add the greens and cook, stirring, until they soften, about 5 minutes.

In a medium bowl, beat together the ricotta, cooked greens, chopped olives, and ¾ teaspoon of salt (more if needed).  Beat in the eggs.

Pour the filling into the pastry and place tart pan on a backing sheet; bake until the center is no longer moist, 30-40 minutes.