Crustless vegetable tart INGREDIENTS2 bunches Swiss chard or spinach, stems removed1 bunch mustard greens, stems removed (or use pak choi)Olive oil1 clove of garlic, finely chopped400g ricotta cheese125ml ( cup) grated parmesan2 extra-large eggs2.5ml ( tsp) sea saltFreshly ground black pepper5ml (1 tsp) fresh thyme, chopped2.5ml ( tsp) dried origanum2 pinches of nutmeg30ml (2 tbsp) polenta30g pine nutsMETHODIn a pot of boiling salt water, blanch the Swiss chard and mustard greens or pak choi for 2 minutes; remove and squeeze out any liquid, and chop roughly. Heat a little oil in a frying pan and gently sauté the garlic for a minute, then add the chopped greens and cook for about 3-4 minutes. Remove and cool. Toss the greens into a mixing bowl and add the ricotta and the remaining ingredients - except polenta and pine nuts - then mix well.Butter a 20cm oven-proof dish and sprinkle the polenta evenly to coat the bottom and sides of the dish. Spoon in the mixture evenly, then sprinkle the pine nuts over the top. Preheat the oven to 180°C and bake the tart for 40 minutes.Remove and cool slightly before cutting into wedges and serving with a salad. - Serves 4-6..