Ben and Zina's Magic Green Tart

This is what you do if, like me, you get your vegetables through a local farm share and end up with more bitter greens than you can handle. This recipe takes out almost all the bitterness, leaving a hearty, delicious dish that works as a side or a main course. Timing this recipe right involves baking the crust before preparing the filling.
Magic Tart Crust
	•	3oz (1/4c plus a few table spoons or something) butter or non-dairy butter
	•	3 tbs water
	•	1 tbs canola oil
	•	½ tsp salt
	•	1-1.5 c whole wheat pastry flour (all purpose flour is for wusses)
	1.	In a small bowl, melt butter in the microwave. Dump the melted butter into a 9x11 pyrex casserole dish with the oil, water and salt.
	2.	Add 1 c flour and mix. Keep adding flour until it pulls away from the bowl and starts behaving like a ball of dough.
	3.	Preheat the oven to 400˚F.
	4.	Press the dough into the casserole dish to make the crust. It should be 3-5 mm thick and about 1.25-1.5 in high on the sides to hold in the filling. Poke it with a fork a few times.
	5.	Bake for 15 mins. (Don’t worry if parts of it bubble up during baking—that’ll get flattened when you pour in the filling.) The edges should start to brown. In the meantime, make the filling.
	6.	When done, lower heat to 350˚F for the filling
 
Magic Green Tart Filling
	•	2-4 cloves garlic
	•	3 eggs
	•	½ c almond milk (cow juice is for suckers)
	•	½ tsp salt
	•	2-3 tsp mustard, Dijon, honey-mustard, deli, whatever. If using homemade mustard, reduce t 1-2 tsp.
	•	2 tsp herbs de Provence OR 1 tsp dried thyme and 1 tsp dried rosemary. Or the fresh stuff.
	•	1-2 lbs of mostly bitter greens (kale, turnip, rappini, radish, etc) with tough stems removed. Avoid beet and swiss chard. Sparingly use mild greens, like spinach. Use mustard greens sparingly, or reduce the amount of mustard.
	•	Plenty of parmesan, gruyere or other hard, aged cheeses for topping. 
	1.	Blend all the ingredients except greens and cheese in a food processor until the garlic is decently minced.
	2.	Stuff the food processor with all the greens you can blend into it. It should be a runnier than a thick store-bought pesto product, but almost not a liquid. It should be so full of greens that it is hard to pour into the crust—you’ll need to scoop most of it out. (If you have leftover greens, wash, chop, store with paper towels and put into omelets, soups and things later.)
	3.	Scoop the filling into the baked crust. Smooth it out.
	4.	Bake at 350˚F for 25 mins. Then sprinkle plenty of cheese on top and bake for another 10 mins or broil for 5-8 mins. 
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