Squash and chard tart √

Serves 6.

Note: We found the recipe for spelt crust via the website www.leitesculinaria.com, which credits Popina Bakery in London with the recipe. Look for spelt flour in co-ops and grocers' bakery aisles. Bob's Red Mill is a widely available brand. From Kim Ode.

Crust

• 1 2/3 c. spelt flour, plus more for work surface

• 1 tsp. instant yeast

• 1/2 tsp. salt

• 2 tbsp. olive oil

• 1 egg

• 1/4 c. warm water

Filling

• 1 1/2 lb. butternut squash

• 2 tbsp. olive oil, divided

• 1 tsp. dried thyme

8 oz. chard, or about 2 bunches (or substitute spinach or kale)

• 4 oz. Fontina cheese (about 1 1/2 c., grated)

• 1/4 c. freshly grated Parmesan cheese

• 2 eggs, plus 1 egg yolk

• 1 c. heavy cream

• 1/4 tsp. freshly grated nutmeg

• Butter for greasing pan

Directions

To make crust: In a large bowl, whisk together the flour, yeast and salt. Make a well in the center and pour in the oil, 1 egg and ¼ cup water. With a fork, begin beating the wet ingredients, slowly pulling in the dry ingredients until a soft dough forms. Knead in the bowl until the ball of dough holds together, then transfer it to a lightly floured surface and knead for a couple of minutes. The dough should be soft but not sticky. If it's sticky, add a little flour and knead again. Wrap in plastic wrap and set aside while preparing filling.

Preheat oven to 350 degrees.

To make filling: Peel squash, making sure to peel down to the deep orange flesh, then seed and slice into ½-inch thick discs. Place on lightly oiled baking sheet, brush with 1 tablespoon olive oil and sprinkle with thyme. Roast for 20 to 30 minutes, or until tender. Set aside to cool slightly. Leave oven on.

Stem and wash chard, then tear into 3-inch pieces. Heat remaining olive oil (use any leftover from squash) and sauté chard, stirring frequently until just wilted, about 4 minutes. Set aside.

Grate cheeses and set aside.

In a medium bowl, whisk together 2 eggs plus egg yolk, cream and nutmeg. Set aside.

Butter a 9-inch tart pan with a removable bottom.

On a lightly floured surface, roll out the dough to a 12-inch circle. Drape the dough inside the tart pan, tucking it into the sides and bottom without stretching it. To trim the edges, roll the rolling pin over the rim.

Scatter grated cheese over the dough in an even layer. Squeeze the chard dry, then spread three-quarters of it over the cheese. Arrange the squash slices in a closely overlapping pattern, then tuck remaining chard into any gaps. Slowly pour the egg-cream mixture over the vegetables, then scatter Parmesan over all.

Bake for 40 minutes, or until the filling is set.

Let the tart rest for 10 minutes, then remove from pan, slice and serve.

Nutrition information per serving:

Calories 450 Fat 28 g Sodium 550 mg

Carbohydrates 36 g Saturated fat 14 g Calcium 270 mg

Protein 17 g Cholesterol 190 mg Dietary fiber 7 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1½ medium-fat meat, 4 fat.