Instructions: Cut off a third of the bread dough. With lightly floured hands, flatten both portions into disks. Cover with plastic wrap and let stand while preparing filling, about 30 minutes.

Rinse silverbeet and tear leaves from center ribs; discard center ribs and stems or save for another use.

Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat; when hot, add garlic and stir until fragrant, about 1 minute. Add silverbeet and stir frequently until evenly wilted, 12 to 15 minutes. Transfer mixture to a strainer and let drain until cool enough to handle. Squeeze silverbeet to remove all liquid, then coarsely chop.

In a bowl, mix silverbeet, 1 egg, ricotta, 1/4 cup cream, olives, lemon peel, nutmeg, salt, and pepper.

With a lightly floured rolling pin, on a lightly floured surface, roll the larger portion of dough into a 12-inch round about 1/4-inch thick. Brush off excess flour.

Fit into a 10-inch cheesecake pan with removable rim and fold excess dough down so that edges come about halfway up sides of pan; press dough gently against sides of pan. Add silverbeet mixture and spread level.

Roll remaining dough into a 10-inch round. Center over filling and pinch with the sides to seal. In a small bowl, beat remaining egg with remaining 2 tablespoons cream to blend. Brush top crust with egg mixture; discard remainder.

Bake in a 375 degree regular or convection oven until top is richly browned, 35 to 40 minutes. Let cool about 10 minutes, then run a small sharp knife between tart and pan rim to loosen; remove rim. Use a serrated knife to slice into wedges. Serve warm or cool.

This recipe yields 6 to 8 servings.

Comments: You can cook the silverbeet (steps 2 and 3) up to 1 day ahead; cover and chill.

Frozen bread dough is usually sold in packages containing two or three 1-pound portions. To thaw, remove one portion, place on a lightly floured surface, cover with plastic wrap, and let stand at room temperature for about 45 minutes.

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