serves 6–8; adapted from Nick Malgieri (pastry) and Jennifer Millar (tart)
Sprinkle yeast over the lukewarm water in a mixing bowl and let stand until yeast is dissolved. Mix in the egg, olive oil, salt and spelt flour. Scrape the dough onto a floured surface and knead for a couple minutes. Shape into a ball and cover with plastic wrap for 20 minutes before rolling.
Preheat oven to 425°F. In a medium frying pan, heat the olive oil and cook the onion until softened, about 10 minutes. Add the chard and cook until wilted. Turn out into a bowl and add the pinenuts, currants, ricotta, eggs, Parmesan, salt, and pepper. Set aside to cool while you roll out the pastry.
On a lightly floured surface, roll out the pastry into a large, thin circle, approximately 14-inches in diameter. Dust the top with a bit of spelt flour and rollup onto your rolling pin, transfer over a 9½-inch springform pan and gently guide the pastry down to line the bottom and sides, letting the extra pastry hang over the edge.
Spread the filling into the pastry lined pan and fold the pastry over the top edges. Bake for 15 minutes then lower the heat to 375 and continue baking about 25 more minutes until filling is set. Let cool a bit before slicing. Store any leftovers in the refrigerator.