Preheat oven to 370 degrees F. Grease 11” tart pan (with removable bottom) with coconut oil or spray.

In medium bowl, whisk together flours and salt. Using back of fork, blend in coconut oil pieces. Slowly mix in ice water, a few tablespoons at a time, until mixture comes together.

Using your hands, shape mixture into ball. The dough will be a little crumbly but should hold together.

Press evenly into tart pan, leaving 1/3”- 1/2” of dough on the sides. If dough is dry, use wet fingertips to press it in. Prick bottom of crust with fork tines. Bake 15 minutes; set aside.

Meanwhile, in medium pan over medium heat, combine oil, leeks and garlic; sauté 2 minutes. Add chopped greens; continue cooking 2 minutes, until wilted. Transfer to bowl.

Season with salt, cayenne pepper, lemon zest and parmesan cheese.

In separate bowl, whisk eggs; fold into seasoned greens.

Pour into crust; bake 20 to 30 minutes, until filling is firm to touch. Serve warm or room temperate.