Step 1Combine the flour and salt in a large bowl. Add the butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse meal. Add the ice water 1 tablespoon at a time and stir it in with a fork.
Step 2Gather the dough into a ball. Flatten and wrap in plastic wrap; refrigerate for 30 minutes.
Step 3Roll the dough out onto a lightly floured surface to one-eighth-inch thick. Place in a 10- or 11-inch tart pan, letting the excess fall over the side. Gently press the dough into the bottom and sides of the pan. Trim to an inch larger than the pan, then fold the extra inch of dough back into the tart and press into the sides. Save any leftover dough for another use.
Step 4Refrigerate the tart shell for 15 minutes. Prick the bottom of the dough with a fork. Line with parchment paper and weigh down with pie weights or beans. Bake in a 400-degree oven for 10 minutes, then remove the parchment paper and bake for an additional 20 minutes.
Step 1Cook the garlic in the olive oil over medium heat until soft, about 3 minutes. Add the greens and cook, stirring, until they soften, about 5 more minutes.
Step 2In a medium bowl, beat together the ricotta, cooked greens, olives and salt. Taste the mixture; it should be highly seasoned. Add a little more salt if necessary. Beat in the eggs.
Step 3Pour the filling into the baked tart shell and shave the ricotta salata over the top using a vegetable peeler. Bake in a 400-degree oven until the center no longer is moist, 30 to 40 minutes. If you use red chard leaves, don't be fooled by what may look at first glance like quick browning; it is the color of the chard leaking through.
Step 4Cool slightly to set up before serving.