In a bowl, mix the flour with a large pinch of salt and 3 spoonfuls of olive oil, then gradually add the water continuing to mix until you have a soft, compact dough. Shape it into a ball, cover it with cling film and put it in the fridge for 30 minutes. In the meanwhile, wash the Swiss chard, remove any damaged leaves and cook the rest in boiling salted water. Then strain it, squeeze it well and chop it finely. Cook the rice in boiling salted water for a few minutes longer than indicated on the packet, strain it when it has become very soft and put it in a bowl. Heat the milk – but not too much – in a saucepan, add the ricotta (previously mashed with a fork) and stir until the mixture has a creamy consistency. Pour the milk and ricotta mixture into the bowl with the rice, add the chard, grated pecorino, a pinch of nutmeg, some salt and the freshly ground black pepper. It’s best to add it a little at a time, so you can adjust the flavour according to your taste. Add one egg at a time, stirring continuously until you have a smooth mixture, then put it in the fridge. Now roll out the dough that you prepared previously on your work surface (use a little flour so that it doesn’t stick) and try to shape it into a disc with a diameter of 34 cm. Arrange the disc in the tart tin greased with 2 spoonfuls of olive oil, and press down so that it adheres well to the bottom and around the side (leave the excess dough hanging out over the edge). Prick it here and there with a fork and fill with the rice mixture. Make cuts, perpendicular to the tin and 2 cm apart, in the excess dough all around the side. Dampen the edges of the rectangular strips you have created, join them together in pairs and fold them in over the filling. Sprinkle the surface with a little nutmeg and freshly ground pepper, and add a drizzle of olive oil. Bake in a preheated oven, at 200 °C, for about 30 minutes; then take the tart out of the oven, leave to cool and serve. Buon appetito!