A combination of slightly bitter greens mixed with ricotta, mascarpone and sheep’s milk cheese makes an unusual and very tasty tart.
The greens need to be cooked before baking, but once that’s done the dish goes together quickly, especially if you use a store-bought pastry crust. If you prefer to make your own, try our Savory Pastry Dough recipe.
Served with crusty bread and a simple salad, this tart makes a lovely lunch or light supper. If you have any leftovers, they’re delicious the next day, too.
Position a rack in the lower third of the oven and preheat to 400 degrees F.
Line a 9-inch tart pan with a removable bottom with the prepared pastry and refrigerate.
Heat the olive oil and garlic in a large skillet over medium heat. Cook, stirring frequently, for 2 minutes. Add the chopped greens and continue cooking, stirring frequently, until they wilt and soften, about 10 minutes. Season to taste with salt and pepper.
Meanwhile, place the eggs in a bowl and whisk to combine. Add the ricotta, mascarpone, nutmeg and ½ teaspoon of salt and beat until smooth. Stir in the greens and two-thirds of the cheese.
Transfer the mixture to the tart pan and sprinkle the top with the remaining cheese. Place on a rimmed baking sheet and bake until the tart is set, 30 to 40 minutes. Let the tart cool for 10 minutes before cutting and serving.