Spinach and chard tart featuring La Nay Ferme produce

It’s the season of greens! Ahh, springtime when greens of all flavors are in abundance. In this week’s CSA share from La Nay Ferme in Provo, I found mixed greens, baby spinach, baby chard, kale, thyme and endives. Although salads are certainly going to be plentiful this week, I was also looking for something a little heartier to enjoy. This recipe highlights fresh and earthy spinach and chard along with fresh thyme. In it's current state it's a vegetarian dish but I did strongly consider adding bacon (because everything is better with bacon!).

You can always make the crust ahead of time and then just wilt the greens and whip up the final mixture before popping this into the oven for a weekend brunch. Enjoy!

For crust:

• 3 cups flour
• ¼ tsp. salt
• 1 egg
• 6-8 Tbsp. ice water
• 1 cup unsalted butter, chilled

For filling:

• 3 sprigs of fresh thyme, chopped (stems removed)
• 2 cups fresh spinach
• 2 cups fresh chard, chopped into wide ribbons
• ½ cup BeeChive from Beehive Cheese, shredded
• 3 garlic cloves, minced
• ¼ cup onion, finely chopped
• 4 Tbsp. extra virgin olive oil
• 2 eggs
• 1 cup heavy cream

To make the crust, sift flour and salt together. Using a pastry blender or food processor, cut the butter in until the mixture resembles a course meal. In a small bowl, beat an egg and 2 Tbsp. of ice water together with a fork. Make a well in the flour mixture and pour in the egg mixture and 2 more Tbsp. ice water. Add more ice water as needed until the mixture holds together. Pat into a ball, flatten, wrap in plastic wrap and refrigerate for 30 minutes.

Heat oven to 350 degrees. On a floured work surface, roll out the crust into a round about 12 inches. Transfer to a 10-inch tart pan and trim the edges flush with the pan. Prick the bottom of the crust with a fork, cover with parchment paper and add pie weights. Bake the crust for approximately 20 minutes or until golden brown.

While your crust is baking, heat 2 Tbsp. olive oil in a large pan over medium heat. Saute onion and garlic until browned. Lower heat to medium-low. Add cleaned spinach to pan and let wilt, stirring occasionally, approximately 3-5 minutes. Remove from heat.

Heat 2 Tbsp. olive oil in a large pan over medium-low heat. Add ribboned chard to pan. Season with salt and pepper and let wilt, stirring occasionally, approximately 3-5 minutes. Remove from heat and mix with wilted spinach.

Remove the crust from oven and sprinkle with BeeChive. Raise heat of oven to 375 degrees.

In a bowl, whisk 2 eggs. Add cream and chopped fresh thyme. Mix well. Add the spinach and chard mixture to the egg mixture. Pour into the pre-baked tart crust. Bake until the filling is puffed and light brown and a knife inserted into the center comes out clean, approximately 35-40 minutes. Remove from the oven and let stand for 10 minutes. Serve warm.