Crustless vegetable tart

09 November 2016 - 09:58

By Sunday Times Food Weekly

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.

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