Tart Of Garlicky Greens And Black Olives

Tart Of Garlicky Greens And Black Olives

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • TART PASTRY:

  • cups flour

  • ½

    teaspoon salt

  • 1

    cup butter cut ½" pieces, and chilled

  • 6

    tablespoons ice water

  • FILLING:

  • 3

    garlic cloves minced

  • 2

    tablespoons olive oil

  • ½

    pound mixed leafy greens - (abt 5 cups) stemmed, and finely chopped

  • 1

    container ricotta - (15 oz)

  • ¼

    cup chopped pitted brined black olives (such as Kalamata)

  • ¾

    teaspoon salt

  • 2

    eggs

  • 1

    tart shell partially baked

  • 2

    ounces ricotta salata

Directions

Tart Pastry: Combine 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. Gather the dough into a ball. Flatten and wrap in plastic wrap; refrigerate for 30 minutes. Roll 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. Refrigerate 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. Filling: Cook 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. In 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. Pour 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. Cool slightly to set up before serving. This recipe yields 6 to 8 servings. Each serving: 527 calories; 14 grams protein; 35 grams carbohydrates; 2 grams fiber; 37 grams fat; 21 grams saturated fat; 149 mg. cholesterol; 556 mg. sodium.


Nutrition

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