It is not unusual in Italy to have ricotta cheese in a tart. This version is enriched with golden grapes and chard. It makes a lovely, not-too sweet finale to a meal.
For the crust 2 cups all purpose flour ½ cup ground blanched almonds ¼ cup sugar ¾ cup butter cut in small pieces, at room temp 1 egg yolk In a bowl of a stand mixer combine the flour, almonds, and sugar and stir. Add the butter and the egg yolks to the dry ingredients. Using the paddle attachment beat on medium speed until the mixture is the texture of coarse cornmeal. Gather into a ball, wrap in plastic wrap and refrigerate the dough for 15 minutes. Preheat the oven to 375 degrees, press the dough evenly into a 9 inch tat or pie pan. Cover with parchment paper or foil and chill for 15 minutes. Bake for 10 minutes.
For the filling 3 eggs 15 ounces low fat ricotta cheese ¼ cup honey ¼ cup dry white wine Dash of grated nutmeg 2 cups finely chopped chard leaves and tender stems 1 tablespoon chopped fresh mint 1 ½ cup grated yellow squash In a mixing bowl, blend the eggs with the cheese, honey, wine and nutmeg. Then fold din the chard, mint, and squash. Pour the filling into the warm pie shell and bake it on the middle shelf of the oven for 50 minutes or until golden brown. The filling should be set when a toothpick inserted in the center comes out clean