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Swiss Chard, Leek, & Ricotta Crostata


I thank Chef Anne Burrell from Food Network for making this recipe on her show. The crust is savory and tender and it has become a tried-and-true favorite of mine, as I am sure it will become of yours. The filling of ricotta, eggs, Swiss Chard, and leeks is so flavorful. This recipe pairs well with a lightly dressed side salad for lunch, this recipe could also be sliced like a pizza and served as an appetizer.

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Rate this recipe 4.2/5 (13 Votes)


  • CRUST:
  • 2 cups all-purpose flour
  • 1 cup grated Parmesan
  • 1/2 cup mascarpone
  • pinch Kosher salt
  • pinch cayenne pepper
  • 1 stick cold butter, cut into pea-sized pieces
  • 2 eggs
  • extra-virgin olive oil
  • 2 cloves garlic, smashed
  • pinch crushed red pepper flakes
  • 1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
  • 2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
  • 2 to 3 tablespoons water
  • Kosher salt to taste
  • 2 cups fresh ricotta
  • 1 cup grated Parmesan
  • 2 eggs
  • pinch cayenne pepper
  • egg wash,1 egg beaten with 2 tablespoons water


Servings 6
Preparation time 30mins
Cooking time 80mins
Adapted from


Step 1

Equipment recommended/needed:
Food processor (or elbow grease and a pastry cutter)
Baking sheet and parchment paper
Rolling pin

Combine the flour, Parmesan, mascarpone, pinch Kosher salt, cayenne, and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage.

Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.

You can make this crust a day or two ahead and store in the refrigerator. Allow about 15 minutes to come slightly to room temperature to work the dough better with a rolling pin.

The night before, measure 2 cups of ricotta cheese into a strainer, balanced over a bowl, and covered with plastic wrap to remove any liquid and to prevent a runny filling.

Coat a large saute pan generously with olive oil.

Add the garlic and crushed red pepper, and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny.

Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted.

Remove from the heat and allow the Swiss chard to cool.

In a large bowl combine the ricotta, Parmesan, eggs, cayenne, and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed. Set aside.

Preheat the oven to 375°F.

Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.

Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Don't worry if it looks uneven, around the edges. None of this will show, as you will be folding the edges in as in a free-form pie crust.

Transfer the dough to a large sheet tray lined with parchment paper.

I simply roll the doll on the parchment paper and lift the whole layer right on to my baking sheet.

Lay the dough out flat, don't worry about the overhang on the sides.

Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge.

Fold the dough up around the filling to make a "free-form pie".

Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes.

Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.

Serve hot or at room temperature.

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